YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites pan-seared with fresh spinach and creamy cottage cheese, served alongside blistered cherry tomatoes and buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
0.5 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and add the cherry tomatoes, sautéing until they begin to blister and soften.
Add the fresh spinach to the skillet and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Whisk the egg whites briefly and pour them into the hot skillet, swirling to cover the bottom.
Once the egg whites are mostly set, spread the cottage cheese and the sautéed spinach over one half of the omelette.
Carefully fold the omelette in half and cook for another 30 seconds to warm the cottage cheese through.
Slide the omelette onto a plate and serve with the blistered tomatoes, sliced avocado, and a toasted slice of sprouted grain bread.