Name: Egg White Vegetable Omelette with Cottage Cheese and Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/2 cup 2% Cottage Cheese; 1 cup Fresh Baby Spinach; 1/2 cup Diced Red Bell Pepper; 1/2 cup Sliced Mushrooms; 1/2 cup Fresh Blueberries; 1/2 cup Sliced Strawberries; 1 teaspoon Extra Virgin Olive Oil; 1/4 Avocado, sliced

Nutrition

Per serving

381 calories

Protein: 36g; 37% of calories
Carbs: 32g; 33% of calories
Fat: 13g; 30% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Heat the olive oil in a non-stick skillet over medium heat.
Add the diced bell peppers and sliced mushrooms to the skillet, sautéing for 3-4 minutes until tender.
Stir in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet if needed and pour in the egg whites, cooking undisturbed until the edges begin to set.
Gently lift the edges with a spatula to let the uncooked egg flow underneath.
Once the egg whites are mostly opaque, place the sautéed vegetables on one half and fold the omelette over.
Slide the omelette onto a plate and serve alongside the cottage cheese topped with sliced avocado.
Finish the meal with a side bowl of fresh blueberries and strawberries.

Nutrition

Ingredients

Instructions

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