YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Skillet-cooked egg whites folded with fresh spinach and creamy cottage cheese, served with toasted sourdough and blistered cherry tomatoes.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Avocado Oil
1 slice Sourdough Bread
PREPARATION
Heat avocado oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until they begin to blister and soften.
Toss in the fresh spinach and cook just until wilted, then push the vegetables to the side of the pan.
Pour the egg whites into the skillet, ensuring they cover the bottom evenly.
Allow the egg whites to cook undisturbed for 2 minutes until the edges are set and the center is almost firm.
Dollop the cottage cheese onto one half of the omelette and season with a pinch of sea salt and black pepper.
Carefully fold the omelette in half over the cheese and cook for another 60 seconds to warm through.
Slide the omelette onto a plate and serve immediately with a slice of toasted sourdough bread.