YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with roasted cherry tomatoes and sliced avocado for a buttery finish.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Whole Grain Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and the tomatoes are slightly softened.
Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper.
Pour the egg whites into the skillet, ensuring they cover the vegetables in an even layer.
Allow the egg whites to cook undisturbed until the edges are set and the bottom is lightly golden.
Spoon the cottage cheese onto one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for one more minute until the center is firm.
Slide the omelette onto a plate and serve with the toasted sprouted grain bread and fresh avocado slices.