YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Baby Spinach, Red Onion, and Cottage Cheese
Pan-seared egg whites folded over baby spinach and red onion with a dollop of creamy cottage cheese, paired with roasted sweet potatoes.
INGREDIENTS
0.5 cup Egg Whites
1 large Egg
0.25 cup Low Fat Cottage Cheese
150g Sweet Potato
1 cup Baby Spinach
2 tbsp Red Onion
1 tsp Avocado Oil
PREPARATION
Preheat your oven to 400 degrees and toss the cubed sweet potatoes with a pinch of sea salt and garlic powder.
Roast the sweet potatoes on a parchment-lined tray for twenty minutes until they are tender and lightly browned.
While the potatoes roast, heat half the avocado oil in a non-stick skillet over medium heat and sauté the red onion and baby spinach until wilted.
Remove the vegetables from the pan and wipe it clean, then add the remaining oil to the skillet.
Whisk the egg whites and whole egg together in a small bowl and pour the mixture into the hot skillet.
Let the eggs set for a minute, then carefully lift the edges to let the uncooked egg flow underneath until the base is firm.
Spread the sautéed vegetables and cottage cheese over one half of the omelette.
Fold the omelette in half and slide it onto a plate alongside the roasted sweet potatoes.