YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Tomatoes
Fluffy egg whites folded over a warm spinach and tomato filling, finished with a dollop of creamy cottage cheese for a satisfyingly melty center.
INGREDIENTS
160g Egg Whites
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1.5 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
45g Fresh Avocado
PREPARATION
Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper until well combined.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the fresh spinach and halved cherry tomatoes to the skillet, sautéing until the greens are wilted and the tomatoes are softened.
Remove the sautéed vegetables from the pan and set them aside on a small plate.
Pour the whisked egg whites into the same skillet, tilting the pan to ensure they cover the surface in a thin, even layer.
When the egg whites are mostly set and the edges begin to lift, place the sautéed vegetables and the cottage cheese over one half of the omelet.
Carefully fold the other half of the omelet over the filling and cook for one additional minute until the cottage cheese is warmed through.
Slide the omelet onto a plate and serve immediately with a slice of toasted sprouted grain bread and fresh avocado slices.