YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Fresh Tomatoes
A light and delicious breakfast featuring a fluffy egg white omelet filled with vibrant spinach and fresh diced tomatoes, served alongside a creamy scoop of cottage cheese and complemented by slices of avocado. This meal is designed to energize your morning while keeping the flavors bright and wholesome.
INGREDIENTS
4 egg whites (approximately 120g total)
2/3 cup low-fat cottage cheese (approx. 150g)
1 cup fresh spinach (30g)
1 medium fresh tomato, diced (123g)
2 teaspoons extra virgin olive oil
1/4 avocado, sliced (50g)
PREPARATION
Beat the egg whites lightly in a bowl until frothy.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the fresh spinach to the skillet and sauté for about 1-2 minutes until just wilted.
Pour the beaten egg whites over the spinach. Allow them to set for a minute.
Evenly sprinkle the diced tomato over the omelet.
Once the egg whites begin to firm up, gently fold the omelet in half and continue cooking until fully set.
Plate the omelet and serve with the low-fat cottage cheese on the side.
Top the dish with slices of avocado for added creaminess and healthy fats.