YOUR SOLIN GENERATED RECIPE
Egg White Cottage Cheese Omelette
Whisked egg whites and creamy cottage cheese are pan-seared with vibrant vegetables to create a fluffy, protein-rich omelette that melts in your mouth.
INGREDIENTS
1 cup liquid egg whites
1 large egg
0.5 cup low-fat cottage cheese
1 cup fresh baby spinach
0.25 cup red bell pepper
1 tsp extra virgin olive oil
0.25 whole avocado
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh chives
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the diced red bell pepper and sauté for 3 minutes until tender, then stir in the fresh baby spinach until just wilted.
In a medium bowl, vigorously whisk together the liquid egg whites, whole egg, sea salt, and black pepper until frothy.
Pour the egg mixture into the skillet over the vegetables, tilting the pan to ensure even coverage.
Allow the eggs to cook undisturbed for 3 to 4 minutes until the edges are set and the center is mostly firm.
Spoon the low-fat cottage cheese onto one half of the omelette and carefully fold the other half over the filling.
Slide the omelette onto a plate and garnish with sliced avocado and chopped fresh chives before serving.