YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
Pan-seared egg whites folded with sautéed spinach and cottage cheese, served with sprouted toast and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
2 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
20 grams Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the pan and sauté until just wilted, then remove and set aside.
Add the remaining teaspoon of olive oil to the skillet.
Pour the whisked egg whites into the pan and cook undisturbed until the edges begin to set.
Spoon the cottage cheese and sautéed spinach onto one half of the egg whites.
Carefully fold the omelette in half and cook for one more minute until the center is warm.
Serve the omelette with a slice of toasted sprouted grain bread and sliced buttery avocado.