YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
Pan-seared egg whites and spinach folded over a warm cottage cheese center, resulting in a protein-packed breakfast with a satisfyingly creamy finish.
INGREDIENTS
210g Liquid Egg Whites
1 Large Egg
1/2 cup Low Fat (2%) Cottage Cheese
2 cups Fresh Baby Spinach
1.25 tsp Extra Virgin Olive Oil
PREPARATION
In a medium bowl, whisk together the liquid egg whites and the whole egg until the mixture is uniform and slightly frothy.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then spread it evenly across the pan.
Pour the egg mixture over the spinach, tilting the pan to ensure the eggs cover the entire surface.
Let the eggs cook undisturbed for 3-4 minutes until the edges are set and the center is mostly firm.
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 an additional 60 seconds to warm the cottage cheese.
Slide the omelette onto a plate and serve immediately while hot.