YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with juicy roasted cherry tomatoes and toasted sprouted grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they begin to soften and blister slightly.
Add the baby spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet and add the remaining olive oil, then pour in the egg whites, cooking until the edges are set and the center is almost firm.
Spread the cottage cheese and the sautéed spinach over one half of the omelette, then carefully fold the other half over the filling.
Cover the pan for one minute to allow the cottage cheese to warm through and the egg whites to finish cooking.
Toast the sprouted grain bread until golden brown.
Slide the omelette onto a plate and serve alongside the roasted cherry tomatoes, sliced avocado, and the toasted bread.