YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelette with Cottage Cheese and Fresh Spinach
Fluffy egg whites folded over creamy cottage cheese and sautéed spinach, served with sliced avocado and sprouted grain toast for a satisfying, toasted finish.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup chopped Red Bell Pepper
2 tsp Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Whisk the egg whites in a small bowl until slightly frothy and set aside.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the diced red bell peppers until tender.
Add the fresh spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set them aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet, letting them spread evenly across the bottom.
Once the edges are set, place the sautéed vegetables and the cottage cheese onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute until the cheese is warm.
Toast the sprouted grain bread until golden brown.
Slide the omelette onto a plate and serve alongside the toast topped with sliced avocado.