YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Fresh Tomato
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with a bright and juicy tomato garnish.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup Low-fat Cottage Cheese
2 cups Fresh Baby Spinach
1 medium Roma Tomato, diced
1.25 tablespoons Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh baby spinach to the pan and sauté until just wilted, then remove the spinach and set it aside.
Wipe the skillet if needed, then pour in the liquid egg whites, tilting the pan to ensure they cover the entire surface.
Allow the egg whites to cook undisturbed until the edges are firm and the center is nearly set.
Spoon the cottage cheese and the sautéed spinach onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute until the cheese is warmed through.
Slide the omelette onto a plate and garnish with the fresh diced tomatoes and a pinch of black pepper.