YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and sliced avocado for a buttery finish.
INGREDIENTS
160g Liquid Egg Whites
3 tbsp Low Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
60g Fresh Avocado
1.5 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set them aside.
Pour the egg whites into the same skillet, tilting the pan to ensure they cover the bottom evenly.
Once the edges of the egg whites are set and the bottom is golden, dollop the cottage cheese over one half of the omelet.
Top the cottage cheese with the sautéed spinach and tomatoes.
Carefully fold the omelet in half and cook for another minute until the center is firm and the cottage cheese is warm.
Slide the omelet onto a plate and serve with a slice of toasted sprouted grain bread topped with sliced avocado.