YOUR SOLIN GENERATED RECIPE
Crispy Egg White Omelet with Cottage Cheese and Sautéed Spinach
Pan-seared egg whites with cottage cheese, sautéed spinach, and avocado, cooked until the edges are golden and crispy.
INGREDIENTS
3/4 cup Egg Whites
1/2 cup Low-Fat Cottage Cheese
2 cups Fresh Baby Spinach
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the baby spinach and sauté until just wilted, then remove from the pan and set aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil, increasing the heat to medium-high.
Pour the egg whites into the hot pan and let them cook undisturbed until the edges are golden and crispy.
Spoon the cottage cheese and the sautéed spinach onto one half of the egg whites.
Carefully fold the omelet in half and cook for an additional minute until the filling is warmed through.
Slide the omelet onto a plate and top with the freshly sliced avocado.