YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelette with Cottage Cheese
Pan-seared egg whites folded over sautéed peppers and mushrooms, topped with a dollop of creamy cottage cheese and sliced avocado.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Red Bell Pepper
0.5 cup White Mushrooms
0.5 medium Avocado
2 tsp Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat until shimmering.
Add the diced bell peppers and sliced mushrooms, sautéing until they are tender and lightly browned.
Toss in the fresh spinach and cook just until wilted.
Whisk the egg whites briefly and pour them into the skillet, covering the vegetables evenly.
Cook undisturbed until the edges are set and the center is mostly firm.
Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over.
Slide the omelette onto a plate and garnish with the sliced avocado for a creamy finish.