YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Tomato
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with toasted whole grain bread and juicy sliced tomatoes.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low Fat Cottage Cheese
2 cups Fresh Spinach
1 medium Tomato
2 teaspoons Extra Virgin Olive Oil
1 slice Whole Grain Bread
1/4 Avocado
PREPARATION
Heat one teaspoon of 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 it aside in a small bowl.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet, swirling to cover the bottom, and cook until the edges are firm and the center is nearly set.
Spread the cottage cheese and the sautéed spinach over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another 60 seconds to warm through.
Toast the whole grain bread and top it with sliced avocado.
Serve the omelette immediately with fresh tomato slices on the side.