YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, topped with juicy roasted cherry tomatoes and buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
0.5 cup Low Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the tomatoes begin to blister and the spinach is fully wilted.
Whisk the egg whites briefly in a small bowl, then pour them into the skillet, tilting the pan to ensure the whites cover the entire surface.
Allow the egg whites to cook undisturbed for 2 minutes until the edges are set and the center is mostly firm.
Spoon the cottage cheese onto one half of the omelet and carefully fold the other half over the filling.
Cook for an additional 60 seconds to warm the cottage cheese through.
Slide the omelet onto a plate and top with the sliced avocado before serving.