YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
A light and fluffy omelette loaded with fresh spinach and paired with creamy low-fat cottage cheese, lightly sauteed in olive oil and finished with a burst of diced tomatoes for an invigorating breakfast that perfectly balances protein and healthy fats.
INGREDIENTS
4 egg whites (approx. 120g)
1/2 cup low-fat cottage cheese (approx. 113g)
1 cup fresh spinach (approx. 30g)
3 teaspoons extra virgin olive oil (approx. 13.5g)
1/4 cup diced tomatoes (approx. 40g)
Salt & Pepper to taste
PREPARATION
Preheat 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 wilted.
Whisk the egg whites in a bowl with a pinch of salt and pepper.
Pour the egg whites over the spinach in the skillet, allowing them to evenly coat the pan.
Cook gently until the edges begin to set, then carefully flip the omelette if desired or cover the pan to steam the top.
Once the egg whites are fully set, slide the omelette onto a plate.
Top one half of the omelette with the low-fat cottage cheese and diced tomatoes.
Fold the omelette over the filling and serve immediately.