Name: Egg White Veggie Omelet 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 Egg Whites; 100g Low-Fat Cottage Cheese (2%); 2 cups Fresh Spinach; 1/2 cup Diced Red Bell Pepper; 1.5 teaspoons Extra Virgin Olive Oil; 1/2 medium Avocado

Egg White Veggie Omelet 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 Veggie Omelet with Cottage Cheese and Sautéed Spinach

Fluffy egg whites folded over a creamy cottage cheese center and sautéed spinach, served with sliced avocado for a buttery finish.

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NUTRITION

Protein

34.9g

Fat

20.8g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

100g Low-Fat Cottage Cheese (2%)

2 cups Fresh Spinach

1/2 cup Diced Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

1/2 medium Avocado

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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 3-4 minutes until they begin to soften.
3
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set them aside.
4
Wipe the skillet clean if necessary and pour in the egg whites, swirling to cover the bottom of the pan.
5
Cook the egg whites undisturbed for 2-3 minutes until the edges are set and the center is mostly opaque.
6
Spread the cottage cheese and the sautéed pepper and spinach mixture over one half of the omelet.
7
Carefully fold the other half of the egg whites over the filling and cook for another 60 seconds to warm the cottage cheese.
8
Slide the omelet onto a plate and serve immediately with fresh avocado slices on top.