YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, served with warm sprouted toast and buttery avocado.
INGREDIENTS
1/2 cup Egg Whites
1/4 cup Low Fat Cottage Cheese
1 tsp Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Sprouted Grain Bread
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.
Whisk the egg whites in a small bowl with a pinch of salt and pepper, then pour them into the skillet over the vegetables.
Let the egg whites cook undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.
Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over the filling.
Cook for another minute until the cottage cheese is warmed through.
Toast the sprouted grain bread and top it with sliced avocado.
Slide the omelette onto a plate and serve immediately alongside the avocado toast.