YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, served with a side of warm, blistered cherry tomatoes.
INGREDIENTS
3/4 cup liquid egg whites
1/3 cup 2% cottage cheese
1 cup fresh baby spinach
1/2 cup cherry tomatoes, halved
1 tablespoon avocado oil
1 slice sprouted grain bread
PREPARATION
Heat avocado oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and blister.
Add the baby spinach to the skillet and toss until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet if necessary and pour in the egg whites, letting them cook undisturbed until the edges start to set.
Gently lift the edges of the omelette to let the uncooked egg run underneath.
Once the egg whites are nearly opaque, spread the cottage cheese and the sautéed spinach over one half of the omelette.
Fold the omelette in half and cook for another minute until the cottage cheese is warm.
Slide the omelette onto a plate and serve alongside the blistered tomatoes and a toasted slice of sprouted grain bread.