YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelet with Cottage Cheese
Fluffy egg whites pan-seared with crisp bell peppers and spinach, then folded over creamy cottage cheese and served with a side of toasted sprouted bread.
INGREDIENTS
0.65 cup Egg Whites
0.25 cup 2% Cottage Cheese
0.5 cup Fresh Spinach
0.25 cup Diced Red Bell Pepper
1 teaspoon Olive Oil
1 slice Sprouted Grain Bread
0.75 cup Blueberries
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the diced red bell peppers and sauté for 2-3 minutes until they begin to soften.
Stir in the fresh spinach and cook just until wilted.
Pour the egg whites into the skillet, ensuring they cover the vegetables evenly.
Reduce heat to medium and let the egg whites cook undisturbed until the edges are set and the center is almost firm.
Spoon the cottage cheese onto one half of the omelet.
Carefully fold the other half over the cheese and cook for another 60 seconds to warm the filling.
Slide the omelet onto a plate and serve immediately with a slice of toasted sprouted grain bread and fresh blueberries on the side.