YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, served with sliced avocado and juicy roasted cherry tomatoes.
INGREDIENTS
180g Egg Whites
60g Low-fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
100g Avocado
2 tsp Extra Virgin Olive Oil
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.
Toss in the baby spinach 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.
Pour the egg whites into the skillet and cook undisturbed until the edges are set and the bottom is lightly golden.
Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.
Carefully fold the omelette in half and cook for another minute to ensure the filling is warm.
Slide the omelette onto a plate and serve immediately with the freshly sliced avocado on the side.