YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelet with Cottage Cheese and Fresh Spinach
Sautéed vegetables and egg whites folded over creamy cottage cheese, served with fresh spinach and sliced avocado for a buttery finish.
INGREDIENTS
3/4 cup Egg Whites
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Diced Red Bell Pepper
1/4 cup Diced Yellow Onion
1/2 medium Avocado
1 tsp Avocado Oil
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the diced onions and bell peppers to the pan, sautéing for 3-4 minutes until they begin to soften.
Toss in the fresh spinach and cook just until it begins to wilt.
Whisk the egg whites briefly in a small bowl, then pour them into the skillet over the vegetables.
Reduce heat to medium and let the egg whites cook undisturbed until the edges are firm and the center is mostly set.
Spoon the cottage cheese onto one half of the omelet and carefully fold the other half over the top.
Cook for an additional 60 seconds to warm the cottage cheese through.
Slide the omelet onto a plate and serve immediately with sliced avocado on top.