YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
Pan-seared egg whites folded with sautéed spinach and creamy cottage cheese, served alongside sprouted toast and buttery avocado.
INGREDIENTS
0.65 cup Egg Whites
3 tablespoons Low Fat Cottage Cheese
1 cup Baby Spinach
2 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
0.25 medium Avocado
PREPARATION
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.
Remove the spinach from the pan and set it aside in a small bowl.
Wipe the skillet clean and add the remaining teaspoon of avocado oil to the pan.
Whisk the egg whites briefly then pour them into the hot skillet, tilting the pan to ensure even coverage.
Cook the egg whites for 2-3 minutes until the edges are firm and the center is nearly set.
Spoon the cottage cheese and the sautéed spinach onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute to warm through.
Toast the sprouted grain bread until golden.
Slide the omelette onto a plate and serve with the toasted bread and fresh avocado slices.