YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, topped with blistered cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes, halved
1/2 medium Avocado, sliced
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach and halved cherry tomatoes until the greens are wilted and tomatoes are slightly softened.
Remove the sautéed vegetables from the pan and set them aside on a small plate.
Wipe the skillet clean if necessary, add the remaining teaspoon of olive oil, and pour in the liquid egg whites.
Cook the egg whites undisturbed for 2-3 minutes until the edges are firm and the center is mostly set.
Spread the low-fat cottage cheese and the reserved vegetable mixture over one half of the omelette.
Gently fold the other half of the omelette over the filling and cook for an additional 60 seconds to ensure the cottage cheese is warmed through.
Slide the omelette onto a plate and serve immediately topped with the fresh sliced avocado and a crack of black pepper.