YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Fresh Tomato
A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, topped with fresh diced tomatoes and rich, buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
0.33 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
1 medium Roma Tomato
0.5 medium Avocado
1 tbsp Extra Virgin Olive Oil
PREPARATION
Whisk the egg whites in a small bowl until they are slightly frothy.
Heat one teaspoon of the olive oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.
Remove the spinach from the skillet and set it aside in a small bowl.
Add the remaining olive oil to the same skillet and pour in the whisked egg whites, cooking until the edges are set and firm.
Spread the cottage cheese and the sautéed spinach evenly over one half of the egg white omelet.
Carefully fold the omelet in half over the filling and cook for one more minute until the cottage cheese is warmed through.
Slide the omelet onto a plate and garnish with the fresh diced tomatoes and sliced avocado before serving.