YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
A fluffy egg white omelette folded with sautéed spinach and creamy cottage cheese, finished with a dash of cracked black pepper for a satisfyingly silky bite.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
2 teaspoons Avocado Oil
1 pinch Black Pepper
PREPARATION
Place a non-stick skillet over medium heat and add the avocado oil.
Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.
Whisk the egg whites in a small bowl until slightly frothy and pour them evenly over the spinach in the skillet.
Allow the egg whites to set for 2-3 minutes until the edges are firm and the center is mostly cooked.
Spoon the cottage cheese onto one half of the omelette and season with a pinch of black pepper.
Carefully fold the other half of the omelette over the filling and cook for another 30 seconds to warm the cheese.
Slide the omelette onto a plate and serve immediately while warm.