YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded with fresh spinach and creamy cottage cheese, served alongside blistered cherry tomatoes and buttery avocado.
INGREDIENTS
2/3 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister and soften.
Add the fresh spinach to the pan and toss briefly until just wilted, then push the vegetables to the side or remove them temporarily.
Pour the egg whites into the skillet, tilting the pan to ensure they cover the bottom in an even layer.
Allow the egg whites to cook undisturbed for 2 minutes until the edges are set and the center is opaque.
Dollop the cottage cheese onto one half of the omelette and add the sautéed spinach and tomatoes back on top of the cheese.
Carefully fold the other half of the omelette over the filling and cook for one more minute to warm through.
Slide the omelette onto a plate and serve with a slice of toasted sprouted grain bread and fresh sliced avocado.