YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites pan-seared with fresh spinach and folded over creamy cottage cheese and burst cherry tomatoes, topped with buttery avocado.
INGREDIENTS
0.7 cup Liquid Egg Whites
0.5 cup 2% Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 tsp Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they begin to soften and blister.
Add the fresh spinach to the skillet and cook until just wilted, then spread the vegetables evenly across the pan surface.
Pour the liquid egg whites over the sautéed vegetables and cook undisturbed until the edges begin to set and turn opaque.
Spoon the cottage cheese into the center of the omelette and season with a pinch of sea salt and black pepper if desired.
Carefully fold the omelette in half using a spatula and cook for another minute until the egg whites are fully set and the cheese is warmed through.
Slide the omelette onto a plate and top with fresh buttery avocado slices before serving immediately.