YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, served with roasted cherry tomatoes and a slice of sprouted grain toast for a satisfying crunch.
INGREDIENTS
0.66 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister and soften.
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 if necessary, then pour in the egg whites, letting them spread evenly across the bottom.
Cook the egg whites for 3-4 minutes until the edges are firm and the center is nearly set.
Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for an additional minute to warm the cottage cheese.
Slide the omelette onto a plate and serve immediately with a slice of toasted sprouted grain bread.