YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelette with Cottage Cheese
Pan-seared egg whites folded over sautéed spinach and peppers with a dollop of cottage cheese, finished with sliced avocado for a buttery touch.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Baby Spinach
1/4 cup Diced Red Bell Pepper
1 tbsp Diced Red Onion
1 tsp Avocado Oil
50g Sliced Avocado
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the diced red onion and bell pepper to the skillet and sauté for 3-4 minutes until softened.
Toss in the baby spinach and cook just until wilted, then spread the vegetables evenly across the pan.
Pour the liquid egg whites over the vegetable mixture, ensuring they cover the bottom of the pan.
Cover the pan with a lid and cook for 2-3 minutes until the egg whites are set and opaque.
Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over the top.
Slide the omelette onto a plate and top with the fresh sliced avocado and a pinch of black pepper if desired.