YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
Pan-seared egg whites folded over sautéed spinach and cottage cheese, served with sliced avocado and sprouted toast for a creamy finish.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Spinach
1 tsp Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted, then remove and set aside.
Wipe the skillet clean and add the remaining olive oil.
Pour the egg whites into the skillet, seasoned with a pinch of sea salt and black pepper, and cook undisturbed until the edges begin to set.
Once the egg whites are nearly firm, spread the cottage cheese and sautéed spinach over one half of the omelette.
Carefully fold the omelette in half and cook for another 30 seconds to warm the filling.
Slide the omelette onto a plate and serve alongside the sliced avocado and toasted sprouted grain bread.