YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Spinach and Cottage Cheese
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with sliced avocado for a buttery finish.
INGREDIENTS
0.5 cup Egg Whites
0.5 cup 1% Fat Cottage Cheese
1 cup Fresh Spinach
0.5 medium Avocado
0.5 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a small non-stick skillet over medium-low heat.
Add the fresh spinach to the pan and sauté briefly until the leaves are just wilted.
Whisk the egg whites in a bowl until they are light and slightly frothy.
Pour the egg whites into the skillet, ensuring they cover the spinach and the bottom of the pan entirely.
Allow the egg whites to cook undisturbed for 2-3 minutes until the edges are firm and the center is nearly set.
Spoon the cottage cheese onto one half of the omelette.
Carefully fold the other half over the cheese and cook for an additional 60 seconds to warm the filling.
Slide the omelette onto a plate and top with the sliced avocado before serving.