YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese
Fluffy egg whites folded over a warm spinach and creamy cottage cheese filling, served with sprouted toast and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low Fat Cottage Cheese
2 cups Fresh Baby Spinach
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper until slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat and add the fresh baby spinach, sautéing until just wilted.
Pour the egg whites over the spinach, tilting the pan to ensure the eggs cover the surface evenly.
Cook for 2-3 minutes until the edges are set and the bottom is lightly golden.
Spoon the cottage cheese onto one half of the omelet and carefully fold the other half over the filling.
Slide the omelet onto a plate and serve alongside a toasted slice of sprouted grain bread topped with sliced avocado.