YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelette with Cottage Cheese and Spinach
Pan-seared egg whites folded with fresh spinach and creamy cottage cheese, served with toasted sprouted bread and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Diced Red Bell Pepper
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/3 medium Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Sauté the diced bell peppers until slightly softened, then add the spinach and cook until wilted.
Remove the vegetables from the pan and set them aside.
Add the remaining teaspoon of olive oil to the pan and pour in the egg whites.
Cook undisturbed until the edges are set, then carefully lift the edges to let the uncooked egg flow underneath.
Spread the cottage cheese and sautéed vegetables over one half of the omelette.
Fold the omelette in half and cook for another minute until the cottage cheese is warm and melty.
Slide the omelette onto a plate and serve alongside toasted sprouted grain bread topped with sliced avocado.