YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sliced Avocado
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with buttery sliced avocado.
INGREDIENTS
0.5 cup Egg Whites
2 cups Fresh Spinach
0.5 cup 2% Cottage Cheese
0.5 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a medium non-stick skillet over medium-high heat.
Add the fresh spinach to the pan and sauté until completely wilted, then remove the spinach and set aside.
Wipe the pan clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet and cook for 2-3 minutes until the edges are set and the center is mostly firm.
Spread the cottage cheese and sautéed spinach over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another minute to warm through.
Slide the omelette onto a plate and top with the sliced avocado.
Season with a pinch of sea salt and cracked black pepper if desired.