Name: Egg White Veggie Omelet with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Egg Whites; 1/2 cup Low-fat Cottage Cheese; 1 cup Baby Spinach; 1/4 cup diced Red Bell Pepper; 1/4 cup diced Red Onion; 2 tsp Avocado Oil; 1 slice Sprouted Grain Bread; 1/2 cup Fresh Blueberries

Egg White Veggie Omelet with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese

Fluffy egg whites folded over sautéed peppers, spinach, and creamy cottage cheese, served with sprouted toast and a side of juicy berries.

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NUTRITION

Protein

34.7g

Fat

12.9g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1/2 cup Low-fat Cottage Cheese

1 cup Baby Spinach

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

2 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/2 cup Fresh Blueberries

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PREPARATION

1
Heat the avocado oil in a medium non-stick skillet over medium heat.
2
Add the diced red bell pepper and red onion to the pan, sautéing until they become soft and slightly caramelized.
3
Stir in the baby spinach and cook for about 30 seconds until just wilted.
4
Pour the egg whites over the vegetables, tilting the pan to ensure they cover the surface evenly.
5
Allow the egg whites to cook undisturbed until the edges are firm and the center is mostly set.
6
Spoon the cottage cheese onto one half of the omelet.
7
Carefully fold the other half over the cheese and cook for one more minute to warm through.
8
Slide the omelet onto a plate and serve with a slice of toasted sprouted grain bread and a side of fresh blueberries.