YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelet folded over fresh spinach and creamy cottage cheese, served with a side of avocado-topped sprouted toast and juicy blistered tomatoes.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 tsp Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to blister.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet if needed, then pour in the egg whites, cooking undisturbed until the edges are set and the center is firm.
Spread the cottage cheese over one half of the egg whites and top with the sautéed spinach and tomatoes.
Carefully fold the omelet in half and cook for an additional minute to warm the filling through.
Toast the sprouted grain bread and top it with the sliced avocado.
Plate the omelet alongside the avocado toast and season with a pinch of sea salt and black pepper if desired.