Name: Egg White Vegetable Omelette with Cottage Cheese and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/4 cup Low-fat Cottage Cheese; 2 cups Fresh Baby Spinach; 1/2 cup Red Bell Pepper, chopped; 1 tbsp Extra Virgin Olive Oil; 1/2 medium Avocado; 1 slice Sprouted Grain Bread

Egg White Vegetable Omelette with Cottage Cheese and Sautéed Spinach

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 Omelette with Cottage Cheese and Sautéed Spinach

Pan-seared egg whites folded over creamy cottage cheese and sautéed peppers, served with a side of wilted spinach and buttery avocado.

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NUTRITION

Protein

33.8g

Fat

26.9g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Red Bell Pepper, chopped

1 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat half of the olive oil in a non-stick skillet over medium heat.
2
Add the diced red bell peppers and sauté until they are slightly softened and fragrant.
3
Add the fresh baby spinach to the skillet and cook until just wilted then remove the vegetables from the pan and set aside.
4
Wipe the skillet and heat the remaining olive oil.
5
Pour the liquid egg whites into the pan and cook undisturbed until the edges begin to set.
6
Spread the low-fat cottage cheese and the sautéed peppers 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 serve alongside the sautéed spinach sliced avocado and a piece of toasted sprouted grain bread.