YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with fresh avocado for a buttery finish.
INGREDIENTS
0.6 cup Egg Whites
0.2 cup 2% Cottage Cheese
1 cup Baby Spinach
0.5 medium Avocado
1 tsp Extra Virgin Olive Oil
0.3 cup Cherry Tomatoes
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the baby spinach and halved cherry tomatoes to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.
Whisk the egg whites briefly in a small bowl and pour them into the skillet, tilting the pan to ensure they cover the vegetables evenly.
Allow the egg whites to cook undisturbed for 2-3 minutes until the edges are firm and the center is mostly set.
Spoon the cottage cheese onto one half of the omelette.
Carefully fold the other half of the omelette over the cheese and cook for an additional 30-60 seconds to warm through.
Slide the omelette onto a plate and top with the fresh sliced avocado before serving.