YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded with fresh spinach and creamy cottage cheese, topped with warm blistered cherry tomatoes.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.4 cup 2% Low-Fat Cottage Cheese
1 tablespoon Extra Virgin Olive Oil
0.4 medium Avocado, sliced
1 cup Fresh Baby Spinach
0.5 cup Cherry Tomatoes, halved
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Toss in the baby spinach and cook just until wilted, then remove the tomatoes and spinach from the pan and set aside.
Wipe the skillet if necessary and pour in the egg whites, swirling to cover the bottom of the pan.
Cook the egg whites for 2-3 minutes until the edges are set and the bottom is lightly golden.
Spread the cottage cheese and the sautéed vegetables over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another 1 minute to warm through.
Slide the omelette onto a plate and serve immediately with the fresh avocado slices on top.