YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes
A skillet-folded egg white omelette filled with sautéed spinach and creamy cottage cheese, finished with fresh tomatoes and a buttery avocado slice.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.4 cup Low-fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach and sauté until just wilted, then remove from the pan and set aside.
Wipe the skillet and add the remaining teaspoon of olive oil.
Pour the liquid egg whites into the pan, swirling to cover the bottom evenly.
Cook undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.
Spoon the cottage cheese and sautéed spinach onto one half of the egg whites.
Carefully fold the omelette in half and cook for an additional minute to warm the filling.
Slide the omelette onto a plate and garnish with halved cherry tomatoes and sliced avocado.