YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sliced Turkey
A fluffy egg white omelette folded over fresh spinach and lean turkey, finished with a dollop of creamy cottage cheese.
INGREDIENTS
3/4 cup liquid egg whites
1 oz deli turkey breast, chopped
1/4 cup 2% cottage cheese
1 cup fresh baby spinach
2 tsp extra virgin olive oil
1 slice whole wheat bread
1 oz avocado, sliced
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted, then remove and set aside.
Wipe the skillet and add the remaining teaspoon of oil, pouring in the egg whites once the pan is hot.
Allow the egg whites to set for 2-3 minutes, gently lifting the edges to let uncooked egg flow underneath.
Once the eggs are mostly set, layer the sautéed spinach, chopped turkey, and cottage cheese onto one half of the omelette.
Carefully fold the omelette in half and cook for another minute until the cottage cheese is warmed through.
Toast the whole wheat bread and top with the sliced avocado.
Slide the omelette onto a plate and serve immediately alongside the avocado toast.