Name: Egg White Vegetable Omelet with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 1 cup Baby Spinach; 1/3 cup chopped Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 1/2 medium Avocado; 1 slice Sprouted Grain Bread

Egg White Vegetable Omelet with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelet with Cottage Cheese

Fluffy egg whites folded over sautéed spinach and peppers, finished with a dollop of creamy cottage cheese and fresh avocado.

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NUTRITION

Protein

33.2g

Fat

17.6g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/3 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the chopped bell peppers and sauté for 3 minutes until slightly softened.
3
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
4
Wipe the skillet if needed and pour in the egg whites, cooking undisturbed until the edges begin to set.
5
Gently lift the edges with a spatula to let the raw egg run underneath until the omelet is mostly firm.
6
Spread the sautéed vegetables and cottage cheese over one half of the eggs.
7
Fold the omelet in half and cook for another 30 seconds to warm the cheese.
8
Slide the omelet onto a plate and serve with sliced avocado and toasted sprouted grain bread.