Name: Veggie Egg White Omelette with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Egg Whites; 1 Large Egg; 1/4 cup Low-fat Cottage Cheese; 1 slice Sourdough Bread; 1 cup Fresh Spinach; 1/4 cup Red Bell Pepper, diced; 1 tsp Olive Oil

Veggie Egg White Omelette with Sourdough Toast

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

YOUR SOLIN GENERATED RECIPE

Veggie Egg White Omelette with Sourdough Toast

A fluffy egg white and whole egg omelette folded over creamy cottage cheese and sautéed spinach, served with a slice of crisp toasted sourdough.

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NUTRITION

Protein

29g

Fat

12g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

100g Egg Whites

1 Large Egg

1/4 cup Low-fat Cottage Cheese

1 slice Sourdough Bread

1 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

1 tsp Olive Oil

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PREPARATION

1
Heat olive oil in a non-stick skillet over medium heat.
2
Add diced bell peppers and spinach, sautéing until the spinach is wilted and peppers are tender.
3
In a small bowl, whisk together the egg whites and the whole egg until well combined.
4
Pour the egg mixture over the vegetables in the skillet, tilting the pan to cover the surface evenly.
5
Cook for 2-3 minutes until the edges are set, then spoon the cottage cheese onto one half of the omelette.
6
Carefully fold the omelette in half and cook for another minute until the cheese is warmed through.
7
Toast the sourdough bread until golden brown.
8
Slide the omelette onto a plate and serve immediately alongside the crisp sourdough toast.