YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
A light egg white omelette folded over sautéed baby spinach and warm cottage cheese, served with a slice of golden toasted sprouted grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/2 tablespoon Grass-fed Butter
PREPARATION
Place a non-stick skillet over medium heat and add one teaspoon of olive oil.
Add the fresh spinach to the pan and sauté until wilted, then remove the spinach and set it aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Whisk the egg whites briefly until frothy and pour them into the hot skillet, swirling to cover the bottom.
Cook the egg whites for 2-3 minutes until the edges are set and the bottom is lightly golden.
Spread the sautéed spinach and the cottage cheese over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another minute to warm the cottage cheese through.
Toast the sprouted grain bread and spread with the grass-fed butter.
Slide the omelette onto a plate and serve immediately with the warm toast.