YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
A light skillet-folded omelette filled with sautéed spinach and creamy cottage cheese, finished with a dash of cracked black pepper for a savory, melty bite.
INGREDIENTS
0.7 cup Egg Whites
0.5 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
2.5 teaspoons Avocado Oil
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-low heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Whisk the egg whites briefly in a small bowl, then pour them evenly over the spinach in the pan.
Allow the egg whites to cook undisturbed until the edges are set and the bottom is firm enough to fold.
Spoon the cottage cheese onto one half of the omelette and season with a pinch of black pepper.
Carefully fold the other half of the omelette over the cottage cheese filling.
Cook for an additional 60 seconds to ensure the cottage cheese is warmed through.
Slide the omelette onto a plate and serve immediately while warm.