YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Sautéed spinach and tomatoes folded into a light egg white omelette with creamy cottage cheese, served alongside sliced buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Fresh Baby Spinach
1/2 cup Cherry Tomatoes, halved
1/2 medium Avocado, sliced
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the halved cherry tomatoes and baby spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.
Whisk the egg whites briefly and pour them into the skillet, tilting the pan to ensure the whites cover the entire surface.
Cook for 3-4 minutes until the edges are set and the center is almost firm.
Dollop the cottage cheese onto one half of the omelette and season with a pinch of salt and pepper.
Carefully fold the other half of the omelette over the filling and cook for another 60 seconds to warm the cheese through.
Slide the omelette onto a plate and serve immediately with sliced avocado and a piece of toasted sprouted grain bread.