YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Tomatoes
Fluffy egg whites folded over fresh spinach and creamy cottage cheese, served with sliced avocado and toasted sprouted grain bread for a satisfyingly crisp finish.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 slice Sprouted Grain Bread
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Sauté the baby spinach and halved cherry tomatoes until the spinach is wilted and tomatoes are softened.
Remove the vegetables from the skillet and set them aside on a plate.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet and cook undisturbed until the edges begin to set.
Gently lift the edges of the omelette with a spatula to allow any uncooked egg to flow underneath.
Once the egg is mostly set, spread the cottage cheese and the sautéed vegetables over one half of the omelette.
Fold the omelette in half and cook for another minute until the cottage cheese is warmed through.
Toast the sprouted grain bread until golden.
Serve the omelette alongside the toast and sliced fresh avocado.