YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with sliced avocado for a buttery finish.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Fresh Spinach
1/2 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the pan and sauté until it is just wilted.
Pour the liquid egg whites into the skillet, tilting the pan to ensure the eggs cover the bottom evenly.
Allow the egg whites to cook undisturbed until the edges are set and the center is almost firm.
Dollop the cottage cheese over one half of the omelette.
Carefully fold the omelette in half and cook for an additional minute until the cheese is warmed through.
Slide the omelette onto a plate and serve with sliced avocado and a pinch of sea salt.