YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Spinach and Cottage Cheese
Sautéed spinach and creamy cottage cheese folded into fluffy egg whites, served with toasted whole wheat bread and buttery sliced avocado.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1 tsp Olive Oil
1 slice Whole Wheat Bread
0.5 medium Avocado
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the fresh spinach to the pan and sauté until the leaves are completely wilted.
Whisk the egg whites in a small bowl until they become slightly frothy.
Pour the egg whites into the skillet, ensuring they cover the bottom evenly.
Once the edges of the egg whites are set and the bottom is golden, 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 additional minute.
Slide the omelette onto a plate and serve with a slice of toasted whole wheat bread and fresh sliced avocado.