YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Spinach and Cottage Cheese
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, finished with a slice of buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
50g Low-Fat Cottage Cheese
2 cups Baby Spinach
2 teaspoons Avocado Oil
1.4 ounces Avocado
PREPARATION
Whisk the egg whites in a small bowl until slightly frothy and season with a pinch of sea salt and black pepper.
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Remove the spinach from the pan and set aside.
Wipe the skillet clean, add the remaining teaspoon of avocado oil, and pour in the egg whites.
Cook the egg whites undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.
Spread the cottage cheese and sautéed spinach over one half of the omelet.
Carefully fold the other half over the filling and cook for another minute until the cheese is warmed through.
Slide the omelet onto a plate and top with fresh avocado slices before serving.