YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and warm cherry tomatoes, topped with creamy cottage cheese and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the fresh spinach and halved cherry tomatoes to the skillet, sautéing until the spinach is wilted and tomatoes are softened.
Remove the sautéed vegetables from the pan and set them aside on a plate.
Pour the egg whites into the same skillet and cook undisturbed until the edges are firm and the center is nearly set.
Spread the low-fat cottage cheese and the sautéed vegetable mixture over one half of the egg whites.
Carefully fold the omelette in half and cook for an additional minute to ensure the cottage cheese is warm.
Slide the omelette onto a plate and serve with sliced avocado and a piece of toasted sprouted grain bread.