YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
Pan-seared egg whites folded over sautéed baby spinach and warm cottage cheese, creating a protein-packed breakfast with a satisfyingly melty center.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup Low-fat Cottage Cheese (2%)
2 cups Fresh Baby Spinach
2 teaspoons Extra Virgin Olive Oil
1/2 ounce Crumbled Feta Cheese
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh baby spinach to the pan and sauté for 1-2 minutes until wilted, spreading it into an even layer.
Pour the liquid egg whites over the spinach and season with a pinch of sea salt and cracked black pepper.
Cover the skillet with a lid for 2-3 minutes to allow the egg whites to steam and set completely.
Spread the cottage cheese and crumbled feta over one half of the omelette.
Carefully fold the omelette in half using a silicone spatula and cook for one more minute until the filling is warm.
Slide the omelette onto a plate and serve immediately while hot.