YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelette with Cottage Cheese and Sautéed Spinach
Skillet-cooked egg whites folded over sautéed peppers and onions, served with garlic-wilted spinach and a dollop of luxuriously creamy cottage cheese.
INGREDIENTS
1 cup Liquid Egg Whites
0.5 cup Low-fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup chopped Red Bell Pepper
0.25 cup chopped Yellow Onion
1 tablespoon Avocado Oil
1 clove minced Garlic
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Sauté the diced red bell peppers and yellow onions until they are soft and slightly translucent.
Add the minced garlic and fresh spinach to the skillet, cooking until the spinach is fully wilted and tender.
Remove the vegetable mixture from the pan and set it aside on a plate.
Wipe the skillet clean and add the remaining avocado oil over medium-low heat.
Pour the liquid egg whites into the pan, allowing them to spread evenly and cook until the edges are firm and the center is nearly set.
Place the sautéed vegetables and the cottage cheese onto one half of the egg whites.
Carefully fold the omelette in half and cook for an additional minute until the filling is warmed through and the omelette is golden.