YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
Pan-seared egg whites folded over sautéed spinach and creamy 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
1 slice Sprouted Grain Bread
1/4 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Remove the spinach from the pan and set it aside.
Wipe the pan clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet and cook undisturbed until the edges begin to set.
Gently lift the edges to let the uncooked egg flow underneath until the omelette is mostly firm.
Spread the cottage cheese and sautéed spinach over one half of the omelette.
Fold the omelette in half and cook for another minute until the cottage cheese is warmed through.
Toast the sprouted grain bread and top it with sliced avocado.
Serve the omelette immediately alongside the avocado toast.