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 roasted cherry tomatoes and a slice of warm, toasted sprouted grain bread.
INGREDIENTS
3/4 cup Egg Whites
3 tbsp Low-fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
2 tsp Extra Virgin Olive Oil
1.4 oz Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Sauté the spinach and halved cherry tomatoes until the spinach is wilted and tomatoes are slightly softened.
Remove the vegetables from the pan and set them aside.
Add the remaining teaspoon of olive oil to the skillet.
Pour in the egg whites and cook until the edges are set and the center is mostly firm.
Spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.
Carefully fold the omelette in half and cook for one more minute until the center is warm and melty.
Serve the omelette with a slice of toasted sprouted grain bread topped with fresh avocado slices.