YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with roasted tomatoes and a slice of warm, toasted sprouted grain bread.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
2 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/2 small Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and sauté for 2-3 minutes until they begin to blister and soften.
Add the fresh spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Pour the liquid egg whites into the skillet, tilting the pan to ensure they cover the surface evenly.
Cook for 2 minutes until the edges are set and the center is almost firm.
Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for 1 more minute.
Toast the sprouted grain bread and top it with the sliced avocado.
Slide the omelette onto a plate and serve immediately with the avocado toast.