YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites whisked with fresh spinach and folded over creamy cottage cheese, served with warm burst cherry tomatoes.
INGREDIENTS
160g Egg Whites
1/4 cup Low Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Avocado Oil
1/4 medium Avocado
PREPARATION
Whisk the egg whites in a small bowl until slightly frothy and season with a pinch of sea salt and black pepper.
Heat half of the avocado oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Pour the egg whites into the skillet, ensuring they cover the spinach evenly.
As the edges of the omelette set, gently lift them with a spatula to allow the uncooked egg to flow underneath.
Once the top is nearly set, spread the cottage cheese over one half of the omelette and fold the other half over it.
In a separate small pan, heat the remaining oil and cook the cherry tomatoes over medium-high heat until the skins begin to blister and burst.
Slide the omelette onto a plate and garnish with the sliced avocado and the warm burst tomatoes.