YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Fresh Tomatoes
Start your day with a light yet satisfying egg white omelet filled with fresh spinach and diced tomatoes, accented by a dollop of creamy low-fat cottage cheese and a hint of avocado. This breakfast offers a harmonious balance of protein and healthy fats, complemented by the aromatic olive oil used for cooking. Enjoy the vibrant flavors and texture contrasts in this energizing meal.
INGREDIENTS
8 large egg whites (≈240g)
1 cup fresh spinach
1 medium fresh tomato, diced
1/4 cup low-fat cottage cheese
3 teaspoons extra virgin olive oil
1/4 of a fresh avocado, sliced
PREPARATION
In a bowl, whisk the egg whites until slightly frothy. Season lightly with salt and pepper if desired.
Heat 3 teaspoons of extra virgin olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for about 1 minute until just wilted.
Pour in the egg whites and allow them to cook gently, letting the edges set.
Sprinkle diced tomato evenly over the eggs and let cook for an additional 1-2 minutes until the omelet is mostly set.
Carefully fold the omelet in half and slide it onto a plate.
Top the folded omelet with the low-fat cottage cheese, and garnish with slices of fresh avocado.
Serve immediately and enjoy your nutrient-packed, flavorful breakfast.