YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Omelet with Cottage Cheese
A fluffy egg white omelet folded with sautéed spinach and peppers, served with a dollop of creamy cottage cheese and sliced avocado.
INGREDIENTS
3/4 cup Egg Whites
2 tbsp Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Diced Bell Pepper
2 tbsp Diced Onion
2 tsp Extra Virgin Olive Oil
1/2 small Avocado
1 slice Whole Wheat Bread
PREPARATION
Heat olive oil in a non-stick skillet over medium heat.
Sauté the diced onions and bell peppers until they are softened and fragrant.
Add the fresh spinach to the pan and cook until just wilted.
Pour the whisked egg whites over the vegetables, tilting the pan to ensure even coverage.
Let the eggs set for a few minutes, then spoon the cottage cheese onto one half of the omelet.
Carefully fold the omelet in half and cook for another minute until the center is firm.
Slide the omelet onto a plate and serve alongside a slice of toasted whole wheat bread and fresh avocado slices.