YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over fresh spinach and creamy cottage cheese, served with pan-seared cherry tomatoes and buttery avocado slices.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the skillet, sautéing until the spinach is wilted and tomatoes are slightly blistered.
Remove the vegetables from the pan and set aside.
Wipe the pan clean and add the remaining olive oil.
Pour the whisked egg whites into the pan, cooking undisturbed until the edges begin to set and the bottom is golden.
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 another minute until the center is firm.
Slide the omelette onto a plate and serve immediately with fresh avocado slices.