YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Savor a fluffy egg white omelet packed with fresh spinach, complemented by a creamy dollop of low‐fat cottage cheese and juicy cherry tomatoes. Finished with a drizzle of olive oil and complemented by smooth avocado slices, this balanced breakfast delights with every bite.
INGREDIENTS
4 large egg whites (approx. 120g)
1 cup fresh spinach
1/2 cup low-fat cottage cheese
1/2 cup cherry tomatoes
2.5 tsp olive oil
1/2 medium avocado
PREPARATION
Preheat a non-stick skillet over medium heat and add 2.5 teaspoons of olive oil.
Sauté the spinach until wilted, about 1-2 minutes.
In a bowl, whisk the 4 egg whites until slightly frothy.
Pour the egg whites into the skillet with spinach, and let them cook gently until set on the bottom.
Carefully flip the omelet or fold it over once the top begins to set.
Spoon the low-fat cottage cheese and scatter the cherry tomatoes evenly onto one half of the omelet.
Fold the omelet over to encase the filling, and allow it to cook for another minute for the flavors to meld.
Slide the omelet onto a plate and top with slices of 1/2 medium avocado.
Serve immediately and enjoy your nourishing breakfast.