YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado slices.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to blister.
Toss in the fresh spinach and cook just until wilted, then remove the tomatoes and spinach from the pan and set aside.
Wipe the skillet clean if necessary and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet and cook undisturbed for 2 minutes until the edges are set.
Spread the cottage cheese and the cooked spinach over one half of the egg whites.
Carefully fold the omelet in half and cook for another 60 seconds to warm the cheese through.
Slide the omelet onto a plate and serve alongside the blistered tomatoes and fresh avocado slices.