YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Tomatoes
Sautéed spinach and tomatoes folded into a fluffy egg white omelette with creamy cottage cheese and a savory sprinkle of everything seasoning.
INGREDIENTS
0.75 cup Egg Whites
0.45 cup Low Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
2.5 teaspoons Avocado Oil
1 teaspoon Everything Bagel Seasoning
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and burst.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Pour the egg whites into the same skillet, tilting the pan to ensure they cover the bottom evenly.
Cook undisturbed for 3-4 minutes until the edges are set and the center is mostly firm.
Spread the cottage cheese and the sautéed vegetables over one half of the egg whites.
Carefully fold the omelette in half and cook for another minute until the cottage cheese is warm and melty.
Slide the omelette onto a plate and finish with a sprinkle of everything bagel seasoning.