YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Tomatoes
Start your day with a light yet satisfying omelette bursting with fresh spinach and ripe tomatoes, complemented by a creamy side of low-fat cottage cheese and a touch of avocado. This meal expertly balances delicate egg flavors with nutritious greens and healthy fats to fuel your morning.
INGREDIENTS
3 egg whites
1 whole egg
1 cup fresh spinach
1 medium tomato
1/2 cup low-fat cottage cheese
1 tablespoon olive oil
1/4 avocado
PREPARATION
Crack the eggs and separate the egg whites from the yolk of one egg; whisk the egg whites together with the whole egg in a bowl until well combined.
Rinse the spinach and tomato. Dice the tomato into small pieces.
Heat a non-stick skillet over medium heat and drizzle in the olive oil.
Add the spinach to the heated pan and sauté for about 1-2 minutes until it begins to wilt.
Pour the egg mixture over the spinach and let it set slightly before sprinkling the diced tomato evenly over the top.
Allow the omelette to cook for another 2-3 minutes until the eggs are fully set, then gently fold it in half.
Transfer the omelette to a plate and serve with a side of low-fat cottage cheese.
Top the cottage cheese with slices of avocado or enjoy the avocado on the side.