YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelet with Cottage Cheese and Fresh Spinach
Egg whites whisked and folded over sautéed bell peppers, served with sprouted grain toast and creamy cottage cheese.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Fresh Spinach
1/2 cup diced Red Bell Pepper
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1 ounce Avocado
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the diced red bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.
Pour the egg whites into the skillet, swirling the pan to ensure they cover the bottom evenly.
As the eggs begin to set, use a spatula to gently lift the edges, allowing the raw egg to flow underneath.
Once the egg whites are mostly opaque and set, place the fresh spinach on one side of the omelet and allow it to wilt slightly for 30 seconds.
Spoon the cottage cheese over the spinach and fold the other half of the omelet over the filling.
Slide the omelet onto a plate and serve with a slice of toasted sprouted grain bread topped with sliced avocado.