Name: Egg White Veggie Omelette with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.65 cup Liquid Egg Whites; 0.4 cup Low-Fat Cottage Cheese; 0.5 cup diced Red Bell Pepper; 1 cup Baby Spinach; 1 teaspoon Avocado Oil; 1 slice Sprouted Grain Bread; 1.5 ounces Avocado

Egg White Veggie Omelette with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese

Fluffy egg whites folded over sautéed peppers and spinach, served with a dollop of creamy cottage cheese and sliced avocado for a satisfyingly silky finish.

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NUTRITION

Protein

33.8g

Fat

14.4g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

0.65 cup Liquid Egg Whites

0.4 cup Low-Fat Cottage Cheese

0.5 cup diced Red Bell Pepper

1 cup Baby Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

1.5 ounces Avocado

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PREPARATION

1
Heat the avocado oil in a medium non-stick skillet over medium-low heat.
2
Add the diced red bell peppers to the pan and sauté for 3 minutes until slightly softened.
3
Toss in the baby spinach and cook just until wilted, about 1 minute.
4
Pour the liquid egg whites over the vegetables, tilting the pan to ensure even coverage.
5
Cover the pan with a lid for 2 minutes to allow the egg whites to set completely without flipping.
6
Spoon the cottage cheese onto one half of the omelette and gently fold the other half over it.
7
Toast the sprouted grain bread until golden and crisp.
8
Slide the omelette onto a plate, serve with the toast, and top with fresh avocado slices.