YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Omelette with Cottage Cheese
A fluffy egg white omelette folded over creamy cottage cheese and sautéed garden vegetables, finished with a slice of buttery avocado.
INGREDIENTS
1 cup Egg Whites
0.5 cup Low-fat Cottage Cheese
1 cup Fresh Baby Spinach
0.25 cup Red Bell Pepper, diced
0.25 cup Yellow Onion, diced
1 teaspoon Extra Virgin Olive Oil
1.4 ounces Avocado, sliced
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced onions and red bell peppers to the pan and sauté until the onions are translucent and peppers are tender.
Stir in the fresh baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean if necessary and pour in the egg whites, cooking on medium-low heat until the edges are set and the center is almost firm.
Spread the cottage cheese and the sautéed vegetable mixture over one half of the egg whites.
Carefully fold the omelette in half and cook for another minute to ensure the cottage cheese is warmed through.
Slide the omelette onto a plate and top with fresh avocado slices before serving.