YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with toasted whole grain bread and juicy tomatoes.
INGREDIENTS
0.7 cup Liquid Egg Whites
1/4 cup Low Fat Cottage Cheese
1 cup Fresh Spinach
1 slice Whole Grain Bread
1 tablespoon Extra Virgin Olive Oil
1/2 cup Chopped Fresh Tomatoes
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Remove the spinach from the pan and set aside.
Wipe the pan clean and add the remaining olive oil.
Pour the liquid egg whites into the skillet and cook undisturbed until the edges begin to set.
Gently lift the edges of the omelette to allow any uncooked egg to flow underneath.
Spread the sautéed spinach and the cottage cheese over one half of the omelette.
Fold the other half of the omelette over the filling and cook for another minute until the cottage cheese is warmed through.
Toast the slice of whole grain bread until golden brown.
Plate the omelette alongside the toast and fresh chopped tomatoes, seasoning with a pinch of sea salt and black pepper if desired.