YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese
Pan-seared egg whites folded with fresh spinach and creamy cottage cheese, served with a slice of sprouted grain toast for a satisfying crunch.
INGREDIENTS
0.5 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
2 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
1 teaspoon Everything Bagel Seasoning
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach from the pan and set aside.
Pour the egg whites into the same skillet, tilting the pan to ensure they cover the bottom evenly.
Cook the egg whites for 2-3 minutes until the edges are set and the center is mostly firm.
Spread the cottage cheese and the sautéed spinach over one half of the egg whites.
Carefully fold the other half of the omelet over the filling and cook for another 60 seconds until the cheese is warmed through.
Slide the omelet onto a plate and sprinkle with the everything bagel seasoning.
Serve immediately with a slice of toasted sprouted grain bread.