YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Spinach and Cottage Cheese
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with sliced avocado and toasted sprouted grain bread.
INGREDIENTS
2/3 cup Egg Whites
1/3 cup Low Fat Cottage Cheese
2 cups Fresh Baby Spinach
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté until just wilted, then remove the spinach and set it aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Whisk the egg whites briefly and pour them into the skillet, tilting the pan to cover the surface evenly.
Cook the egg whites for 2-3 minutes until the edges are set and the center is almost firm.
Spread the cottage cheese and sautéed spinach over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for one more minute to warm through.
Slide the omelette onto a plate and serve alongside the toasted sprouted grain bread and fresh avocado slices.