YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelette with Cottage Cheese and Fresh Spinach
A light egg white omelette folded with sautéed peppers and spinach, finished with a dollop of creamy cottage cheese and served with buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
2 tablespoons Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Red Bell Pepper, diced
1 teaspoon Avocado Oil
1 slice Sprouted Grain Bread
1/4 large Avocado, sliced
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the diced red bell peppers and sauté for 3-4 minutes until they begin to soften.
Add the fresh spinach to the skillet and toss until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet if necessary and pour in the egg whites, letting them cook undisturbed until the edges start to set.
Gently lift the edges with a spatula to let the uncooked egg flow underneath.
Once the egg whites are mostly opaque, place the sautéed vegetables and the cottage cheese onto one half of the omelette.
Carefully fold the omelette in half and cook for another 30 seconds to warm the cheese.
Slide the omelette onto a plate and serve alongside a toasted slice of sprouted grain bread topped with fresh avocado slices.