YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with juicy roasted cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 small Avocado
1 slice Sprouted Grain Bread
1 tsp Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.
Remove the vegetables from the skillet and set them aside on a plate.
Wipe the skillet if necessary and pour in the egg whites, tilting the pan to ensure the bottom is fully covered.
Cook the egg whites for 2-3 minutes until the edges are firm and the center is mostly set.
Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute to warm the cheese.
Slide the omelette onto a plate and serve with a slice of toasted sprouted grain bread topped with sliced avocado.