YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with sliced avocado for a buttery finish.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese (2%)
1 cup Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
In a small bowl, whisk the egg whites with a pinch of sea salt and black pepper until slightly frothy.
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg whites over the spinach, tilting the pan to ensure the whites cover the entire surface.
Allow the eggs to cook undisturbed for 2-3 minutes until the edges are set and the center is mostly firm.
Spoon the cottage cheese onto one half of the omelette.
Carefully fold the other half over the cheese and cook for an additional minute to warm through.
Slide the omelette onto a plate and garnish with fresh avocado slices.