YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with juicy burst cherry tomatoes.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
2 tsp Extra Virgin Olive Oil
1/2 medium Avocado
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 in a small bowl.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Pour the whisked egg whites into the skillet, swirling to evenly cover the bottom.
Once the edges are set and the center is mostly cooked, spoon the cottage cheese and sautéed vegetables onto one half of the omelette.
Carefully fold the omelette over the filling and cook for another minute until the cottage cheese is warm.
Slide the omelette onto a plate and serve with fresh sliced avocado on the side.