YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
Pan-cooked egg whites folded over fresh spinach and creamy cottage cheese, finished with a dash of black pepper for a satisfyingly melty center.
INGREDIENTS
0.5 cup Egg Whites
0.5 cup 2% Cottage Cheese
1 cup Fresh Spinach
2.5 teaspoons Avocado Oil
0.5 cup Fresh Raspberries
PREPARATION
Whisk the egg whites in a small bowl until they are slightly frothy and uniform.
Heat the avocado oil in a medium non-stick skillet over medium-low heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the whisked egg whites over the spinach, tilting the pan to ensure they cover the surface evenly.
Cook undisturbed for 3-4 minutes until the edges are firm and the center is mostly set.
Spoon the cottage cheese onto one half of the omelette and season with a pinch of sea salt and black pepper.
Carefully fold the empty half of the omelette over the cottage cheese filling.
Cover the pan with a lid for 1 minute to allow the cottage cheese to warm through and the center to finish setting.
Slide the omelette onto a plate and serve immediately with the fresh raspberries on the side.