Name: Egg White Veggie Omelette with Cottage Cheese and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Liquid Egg Whites; 3 tablespoons Low-Fat Cottage Cheese (2%); 1 cup Fresh Baby Spinach; 1/2 cup Chopped Red Bell Pepper; 1 teaspoon Extra Virgin Olive Oil; 1/2 medium Avocado; 1/2 cup Fresh Blueberries

Egg White Veggie Omelette 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 Omelette with Cottage Cheese and Sautéed Spinach

Sautéed spinach and peppers folded into fluffy egg whites, served with creamy cottage cheese and sliced avocado for a satisfyingly melty finish.

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NUTRITION

Protein

34.9g

Fat

17.1g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

3 tablespoons Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 cup Chopped Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1/2 medium Avocado

1/2 cup Fresh Blueberries

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PREPARATION

1
Heat olive oil in a non-stick skillet over medium heat.
2
Add chopped bell peppers and sauté until tender, about 3-4 minutes.
3
Add baby spinach to the skillet and cook until wilted.
4
Pour egg whites over the vegetables, tilting the pan to cover the surface.
5
Cook until the edges are set and the center is almost firm.
6
Spread cottage cheese over one half of the omelette.
7
Fold the omelette in half and cook for another minute until heated through.
8
Slide onto a plate and top with sliced avocado.
9
Serve with a side of fresh blueberries.