YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Tomatoes
Fluffy egg whites pan-seared with fresh spinach and filled with creamy cottage cheese, served with sliced tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low Fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Whisk the egg whites in a small bowl until they are slightly frothy.
Heat the olive oil in a medium non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted.
Pour the egg whites evenly over the spinach and cook undisturbed until the edges are set and the bottom is lightly golden.
Spoon the cottage cheese onto one half of the omelette and season with a pinch of black pepper.
Carefully fold the other half of the egg whites over the filling and cook for 1 more minute to warm through.
Slide the omelette onto a plate and serve immediately with halved cherry tomatoes and sliced avocado on the side.