YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with fresh diced tomatoes and buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
0.5 medium Roma Tomato
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Whisk the egg whites and pour them into the skillet, covering the spinach evenly.
Allow the egg whites to cook undisturbed until the edges are set and the center is mostly firm.
Spoon the cottage cheese onto one half of the omelette and carefully fold the other side over.
Cook for one more minute to warm the cheese through, then slide the omelette onto a plate.
Top with the fresh diced tomatoes and sliced avocado, and serve with a slice of toasted sprouted grain bread.