YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded with sautéed spinach and creamy cottage cheese, served with blistered cherry tomatoes and toasted sprouted grain bread.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup Low Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/2 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the tomatoes are blistered and the spinach is wilted.
Remove the vegetables from the pan and set aside.
Pour the liquid egg whites into the same skillet, tilting the pan to ensure they cover the bottom evenly.
Cook for 3-4 minutes until the edges are set and the center is mostly firm.
Spread the cottage cheese and the sautéed vegetables over one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for an additional minute to warm through.
Toast the sprouted grain bread and top with sliced avocado.
Slide the omelette onto a plate and serve immediately alongside the avocado toast.