YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with fresh tomato slices and rich avocado.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Fresh Spinach
1 medium Tomato, sliced
1/2 medium Avocado, sliced
1 tablespoon Extra Virgin Olive Oil
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted, then remove from the pan and set aside.
Wipe the skillet clean, add the remaining oil, and pour in the egg whites, cooking undisturbed until the edges begin to set.
Carefully lift the edges of the egg whites to let the uncooked portion flow underneath until the omelette is mostly firm.
Spread the sautéed spinach and cottage cheese over one half of the omelette, then fold the other half over the filling.
Cover the pan for 1 minute to allow the cottage cheese to warm through and the egg whites to finish setting.
Slide the omelette onto a plate and serve immediately alongside the fresh sliced tomatoes and avocado.