Egg White Veggie Omelette with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese

A fluffy egg white omelette folded over sautéed peppers and spinach, finished with a dollop of creamy cottage cheese and served with buttery avocado.

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NUTRITION

402kcal
Protein
26.1g
Fat
21.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup 2% Cottage Cheese

1/2 cup Fresh Spinach

1/4 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat the olive oil in a medium non-stick skillet over medium heat.

  • 2

    Add the diced red bell peppers and sauté for 2-3 minutes until slightly softened.

  • 3

    Toss in the spinach and cook just until wilted.

  • 4

    Pour the egg whites into the skillet, ensuring they cover the vegetables evenly.

  • 5

    Let the egg whites cook undisturbed for 3-4 minutes until the edges are firm and the center is set.

  • 6

    Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over.

  • 7

    Slide the omelette onto a plate and serve alongside the sliced avocado and toasted sprouted grain bread.

Egg White Veggie Omelette with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese

A fluffy egg white omelette folded over sautéed peppers and spinach, finished with a dollop of creamy cottage cheese and served with buttery avocado.

NUTRITION

402kcal
Protein
26.1g
Fat
21.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup 2% Cottage Cheese

1/2 cup Fresh Spinach

1/4 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat the olive oil in a medium non-stick skillet over medium heat.

  • 2

    Add the diced red bell peppers and sauté for 2-3 minutes until slightly softened.

  • 3

    Toss in the spinach and cook just until wilted.

  • 4

    Pour the egg whites into the skillet, ensuring they cover the vegetables evenly.

  • 5

    Let the egg whites cook undisturbed for 3-4 minutes until the edges are firm and the center is set.

  • 6

    Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over.

  • 7

    Slide the omelette onto a plate and serve alongside the sliced avocado and toasted sprouted grain bread.