YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and cottage cheese, served alongside roasted cherry tomatoes and sliced avocado for a satisfyingly creamy finish.
INGREDIENTS
3/4 cup 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 Whole Wheat Bread
1/2 medium Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they begin to blister, then set them aside.
In the same skillet, add the remaining oil and sauté the fresh spinach until just wilted.
Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper.
Pour the egg whites into the skillet over the spinach, tilting the pan to ensure even coverage.
Once the egg whites are mostly set, spoon the cottage cheese onto one half of the omelette.
Fold the omelette in half and cook for another minute until the cottage cheese is warmed through.
Toast the whole wheat bread and top with sliced avocado.
Serve the omelette immediately alongside the roasted tomatoes and avocado toast.