YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
A light egg white omelette folded over sautéed spinach and creamy cottage cheese, served with sprouted grain toast and buttery avocado.
INGREDIENTS
0.67 cup Liquid Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Fresh Baby Spinach
0.5 tablespoon Extra Virgin Olive Oil
1.5 slices Sprouted Grain Bread
0.25 medium Avocado
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh baby spinach to the pan and sauté until just wilted.
Pour the liquid egg whites over the spinach, tilting the pan to ensure even coverage.
Allow the egg whites to cook undisturbed until the edges are firm and the center is mostly set.
Spread the cottage cheese across one half of the omelette and carefully fold the other half over.
Cook for another minute until the cottage cheese is warm and the omelette is fully set.
Toast the sprouted grain bread until golden brown.
Slice the avocado and serve it alongside the omelette and toast.