YOUR SOLIN GENERATED RECIPE
Bell Pepper and Onion Cottage Cheese Omelette
Fluffy eggs folded over a creamy cottage cheese center and sautéed crisp-tender vegetables for a protein-packed breakfast with a savory, golden finish.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup cottage cheese
0.5 cup bell pepper
0.25 cup yellow onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the diced bell pepper and yellow onion to the skillet, sautéing for 3-4 minutes until they are softened and fragrant.
In a small mixing bowl, whisk together the eggs, egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Pour the egg mixture over the sautéed vegetables, tilting the pan to ensure the eggs cover the entire surface.
Let the eggs cook undisturbed for about 2-3 minutes until the edges are set and the bottom is a light golden color.
Spoon the cottage cheese onto one half of the omelette, then carefully fold the other half over the filling.
Reduce the heat to low and cover the pan for 1 minute to allow the cottage cheese to warm through and the eggs to finish setting.
Slide the omelette onto a plate and garnish with freshly chopped chives before serving.