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.

Egg White Veggie Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese

Sautéed vegetables folded into a fluffy egg white omelet and topped with cottage cheese and slices of buttery avocado.

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NUTRITION

448kcal
Protein
34.9g
Fat
27.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

1 cup Baby Spinach

1/2 cup sliced White Mushrooms

1/4 cup chopped Red Bell Pepper

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms and chopped bell peppers to the pan and sauté until tender, about 4 to 5 minutes.

  • 3

    Toss in the baby spinach and cook just until wilted.

  • 4

    Pour the liquid egg whites evenly over the vegetables and cook undisturbed until the edges are set and the center is firm.

  • 5

    Carefully fold the omelet in half and cook for an additional minute to ensure the center is fully cooked.

  • 6

    Slide the omelet onto a plate and top with the cottage cheese and fresh avocado slices before serving.

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.

Egg White Veggie Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese

Sautéed vegetables folded into a fluffy egg white omelet and topped with cottage cheese and slices of buttery avocado.

NUTRITION

448kcal
Protein
34.9g
Fat
27.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

1 cup Baby Spinach

1/2 cup sliced White Mushrooms

1/4 cup chopped Red Bell Pepper

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms and chopped bell peppers to the pan and sauté until tender, about 4 to 5 minutes.

  • 3

    Toss in the baby spinach and cook just until wilted.

  • 4

    Pour the liquid egg whites evenly over the vegetables and cook undisturbed until the edges are set and the center is firm.

  • 5

    Carefully fold the omelet in half and cook for an additional minute to ensure the center is fully cooked.

  • 6

    Slide the omelet onto a plate and top with the cottage cheese and fresh avocado slices before serving.