YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes
A bright and nutritious omelette bursting with tender spinach and fresh tomatoes, complemented by creamy low‐fat cottage cheese and a hint of avocado for richness. This breakfast delight is lightly cooked in olive oil to create a fluffy, protein-packed meal that satisfies without weighing you down.
INGREDIENTS
3 egg whites (approx 99g)
1 cup fresh spinach (30g)
1/2 cup diced fresh tomatoes (90g)
3/4 cup low-fat cottage cheese (170g)
1/4 avocado (50g)
1 tsp olive oil (4.5g)
PREPARATION
Preheat a non-stick skillet over medium heat and lightly coat with 1 tsp of olive oil.
Add the fresh spinach to the skillet and sauté for about 1-2 minutes until just wilted.
In a bowl, whisk together 3 egg whites with a pinch of salt and pepper.
Pour the egg whites into the skillet with the spinach, tilting the pan to evenly distribute the mixture.
Sprinkle in the diced fresh tomatoes evenly over the setting egg whites.
Allow the omelette to cook until the edges begin to set, then gently flip or fold as desired.
Once almost cooked through, dollop the low-fat cottage cheese onto one side of the omelette.
Top with diced avocado and carefully fold the omelette in half. Cook for an additional minute to warm the cottage cheese slightly.
Slide the omelette onto a plate and serve warm.