Name: Egg White Vegetable Omelette with Cottage Cheese and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/4 cup Low-Fat Cottage Cheese (2%); 2 cups Baby Spinach; 1/2 cup chopped Red Bell Pepper; 1/4 cup chopped Red Onion; 0.85 tablespoon Avocado Oil; 1 slice Whole Wheat Bread

Egg White Vegetable Omelette with Cottage Cheese and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelette with Cottage Cheese and Sautéed Spinach

Lightly whisked egg whites folded over warm cottage cheese and sautéed peppers, served with a side of wilted spinach and buttery toasted bread.

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NUTRITION

Protein

33.3g

Fat

14.9g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese (2%)

2 cups Baby Spinach

1/2 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

0.85 tablespoon Avocado Oil

1 slice Whole Wheat Bread

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PREPARATION

1
Heat half of the avocado oil in a medium non-stick skillet over medium heat.
2
Add the chopped red bell peppers and onions to the skillet, sautéing for 3-4 minutes until softened and slightly caramelized.
3
Toss the baby spinach into the pan and cook for 1 minute until just wilted, then remove all vegetables from the pan and set them aside.
4
Wipe the skillet clean and add the remaining avocado oil over medium-low heat.
5
Pour the liquid egg whites into the skillet and cook undisturbed for 2-3 minutes until the edges are set and the center is firm.
6
Spoon the cottage cheese and the sautéed vegetable mixture onto one half of the egg whites.
7
Carefully fold the other half of the omelette over the filling and cook for an additional minute to warm through.
8
Slide the omelette onto a plate and serve immediately with a side of toasted whole wheat bread.