YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
A light egg white omelette stuffed with sautéed spinach and creamy cottage cheese, served with sprouted toast and rich, buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup 2% Cottage Cheese
2 cups Fresh Spinach
0.75 tablespoon Extra Virgin Olive Oil
1.4 ounces Avocado
1 slice Whole Wheat Bread
PREPARATION
Whisk the egg whites in a small bowl until they are slightly frothy and aerated.
Heat the olive oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.
Pour the whisked egg whites over the spinach, ensuring they spread evenly to the edges of the pan.
Allow the egg whites to cook undisturbed until the edges are set and the center is mostly firm.
Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over the filling.
Cook for an additional minute to warm the cottage cheese through, then slide onto a plate.
Serve the omelette immediately with a slice of toasted whole wheat bread and fresh avocado slices on the side.