YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelette with Low-Fat Cottage Cheese
Pan-seared egg whites folded over sautéed peppers, spinach, and creamy cottage cheese, finished with a slice of buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese (2%)
1 cup Fresh Spinach
1/2 cup Diced Red Bell Pepper
2 teaspoons Avocado Oil
1/4 small Avocado
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the diced red bell peppers to the pan and sauté for 3 to 4 minutes until they begin to soften.
Toss in the fresh spinach and cook just until wilted, which should take about 1 minute.
Pour the egg whites evenly over the sautéed vegetables and reduce the heat to medium-low.
Once the edges of the omelette are set and the center is mostly firm, spoon the cottage cheese onto one half of the eggs.
Carefully fold the omelette in half and cook for another 30 seconds to allow the cottage cheese to warm through.
Slide the omelette onto a plate and top with fresh avocado slices before serving.