YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Fresh Tomato
Pan-seared egg whites folded with sautéed spinach and creamy cottage cheese, served with sliced tomatoes and crunchy toasted sprouted grain bread.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.25 cup Low-fat Cottage Cheese (2%)
2 cups Fresh Spinach
1 medium Tomato
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the fresh spinach to the pan and sauté until just wilted, then remove the spinach and set aside.
Wipe the pan if necessary and pour in the liquid egg whites, allowing them to spread evenly.
Cook the egg whites for 2-3 minutes until the edges are set and the center is mostly firm.
Spread the cottage cheese and the sautéed spinach over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for an additional minute to warm through.
Slide the omelette onto a plate and serve alongside the sliced fresh tomato and a piece of toasted sprouted grain bread.