YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelet with Cottage Cheese
A protein-packed egg white omelet folded over sautéed mushrooms and spinach, topped with a dollop of creamy cottage cheese and fresh avocado.
INGREDIENTS
3/4 cup Egg Whites
2 tablespoons Low Fat Cottage Cheese
1 tablespoon Extra Virgin Olive Oil
1/2 cup Sliced White Mushrooms
1 cup Baby Spinach
1/4 cup Diced Red Bell Pepper
1/2 medium Avocado
Pinch of Sea Salt and Black Pepper
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Sauté the diced bell peppers and sliced mushrooms until tender and lightly browned.
Add the baby spinach to the pan and cook just until wilted then remove all vegetables and set aside.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
Pour in the whisked egg whites and cook undisturbed until the edges are set and the center is nearly firm.
Spread the sautéed vegetables and cottage cheese over one half of the omelet.
Carefully fold the omelet in half and cook for one more minute to warm through.
Slide the omelet onto a plate and garnish with fresh avocado slices and a crack of black pepper.