YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sliced Avocado
A fluffy egg white omelette folded over fresh baby spinach and creamy cottage cheese, topped with buttery sliced avocado.
INGREDIENTS
3/4 cup Egg Whites
1/2 cup 2% Cottage Cheese
1 cup Baby Spinach
1/2 medium Avocado
2 teaspoons Avocado Oil
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.
Pour the liquid egg whites into the skillet, ensuring they cover the spinach 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.
Carefully fold the other half over the filling and cook for 1 more minute until the cheese is warmed.
Slide the omelette onto a plate and finish with the fresh avocado slices.