YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with fresh cherry tomatoes and buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
100 grams Low-Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
75 grams Avocado
1.5 teaspoons Ghee
PREPARATION
Heat a non-stick skillet over medium heat and melt half of the ghee.
Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.
Remove the vegetables from the pan and set aside.
Wipe the skillet and melt the remaining ghee over medium-low heat.
Pour the whisked egg whites into the skillet, covering the bottom evenly.
Once the edges are set, spread the cottage cheese and sautéed vegetables over one half of the omelette.
Carefully fold the omelette in half and cook for another minute until the cheese is warmed through.
Slide the omelette onto a plate and serve with sliced avocado on the side.