YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded with spinach and cottage cheese, served with blistered tomatoes and avocado for a creamy finish.
INGREDIENTS
0.5 cup Egg Whites
0.5 cup 2% Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
2 teaspoons Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the pan, sautéing until the tomatoes are slightly blistered and the spinach is wilted.
Remove the vegetables from the pan and set them aside on a plate.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Whisk the egg whites briefly and pour them into the skillet, tilting the pan to cover the surface evenly.
Once the edges of the egg whites are set and the center is nearly firm, spoon the cottage cheese and sautéed spinach onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for one more minute to warm the cottage cheese.
Slide the omelette onto a plate and serve with the blistered cherry tomatoes, sliced avocado, and a piece of toasted sprouted grain bread.