YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites pan-seared with fresh spinach and burst cherry tomatoes, served with a dollop of creamy cottage cheese.
INGREDIENTS
0.67 cup Egg Whites
3 tbsp Low-Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the tomatoes begin to soften and the spinach wilts.
Whisk the egg whites in a small bowl until slightly frothy, then pour them over the vegetables in the skillet.
Let the egg whites set for about 2 minutes, then gently lift the edges with a spatula to allow uncooked egg to flow underneath.
Once the omelette is mostly set, spoon the cottage cheese onto one half of the eggs.
Fold the omelette in half and cook for another 30-60 seconds until the cheese is warmed through.
Toast the sprouted grain bread and slice the avocado.
Serve the omelette immediately alongside the toast topped with fresh avocado slices.