YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with a side of avocado and toasted whole grain bread.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.25 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
0.25 medium Avocado
1 slice Whole Grain Bread
PREPARATION
Heat a non-stick skillet over medium heat with one teaspoon of olive oil and sauté the spinach until just wilted.
Remove the spinach from the pan and set aside, then wipe the pan clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet and cook undisturbed until the edges begin to set and the bottom is lightly golden.
Spread the cottage cheese and sautéed spinach over one half of the egg whites.
Carefully fold the omelette in half and cook for another minute until the center is hot and the cheese is slightly melty.
Slide the omelette onto a plate and serve alongside the sliced avocado and a slice of toasted whole grain bread.