YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Tomatoes
A protein-packed morning delight featuring a fluffy egg white omelet filled with fresh spinach and juicy tomatoes, served alongside a creamy scoop of low‐fat cottage cheese complemented by a drizzle of olive oil and a touch of avocado for creaminess.
INGREDIENTS
3 large egg whites
1/2 cup low-fat cottage cheese
1 cup raw spinach
1 medium tomato
1 tablespoon olive oil
1/4 medium avocado
Salt & Pepper to taste
PREPARATION
In a bowl, whisk the egg whites lightly with a pinch of salt and pepper.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the spinach to the skillet and sauté for about 1 minute until it begins to wilt.
Pour in the egg whites and let them set for a minute, then add diced tomato evenly over the top.
Once the edges start to lift, gently fold the omelet. Continue cooking until the egg whites are fully set.
Plate the omelet and serve with a side of low-fat cottage cheese.
Top the cottage cheese with slices or cubes of avocado and add a final sprinkle of salt and pepper.