YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
A fluffy egg white omelette folded over sautéed baby spinach and creamy cottage cheese, topped with sliced avocado for a buttery finish.
INGREDIENTS
0.6 cup Liquid Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Fresh Baby Spinach
0.5 medium Hass Avocado
2 teaspoons Extra Virgin Olive Oil
0.5 cup Fresh Blueberries
1 pinch Sea Salt and Black Pepper
PREPARATION
Heat one teaspoon of olive oil in a medium non-stick skillet over medium-low heat.
Add the baby spinach to the pan and sauté until just wilted, then remove the spinach and set aside.
Wipe the pan clean and add the remaining teaspoon of olive oil.
Pour the liquid egg whites into the skillet, swirling to cover the bottom evenly.
Cook the egg whites undisturbed for 2-3 minutes until the edges are set and the center is almost opaque.
Spread the cottage cheese and sautéed spinach over one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute to warm through.
Slide the omelette onto a plate and top with sliced avocado.
Season with a pinch of sea salt and black pepper and serve with a side of fresh blueberries.