Name: Egg White Veggie Omelette with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Egg Whites; 100g 2% Cottage Cheese; 30g Baby Spinach; 50g Sliced Mushrooms; 50g Diced Red Bell Pepper; 2 tsp Extra Virgin Olive Oil; 40g Sliced Avocado; 1 slice Sprouted Grain Bread

Egg White Veggie Omelette 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 Veggie Omelette with Cottage Cheese

Fluffy egg whites folded over sautéed peppers, mushrooms, and spinach, filled with creamy cottage cheese and topped with buttery avocado.

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NUTRITION

Protein

35.2g

Fat

18.4g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

100g 2% Cottage Cheese

30g Baby Spinach

50g Sliced Mushrooms

50g Diced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

40g Sliced Avocado

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
2
Add the diced bell peppers and sliced mushrooms, sautéing until they are tender and slightly browned.
3
Toss in the baby spinach and cook just until wilted, then remove all vegetables from the pan and set aside.
4
Wipe the skillet clean and add the remaining teaspoon of olive oil.
5
Pour the egg whites into the skillet, swirling to cover the bottom evenly.
6
Once the edges are set, spread the cottage cheese and sautéed vegetables over one half of the omelette.
7
Carefully fold the other half of the egg whites over the filling and cook for another minute until heated through.
8
Slide the omelette onto a plate and top with fresh avocado slices.
9
Serve immediately alongside a toasted slice of sprouted grain bread.