YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Tomatoes
A protein-packed egg white omelet folded over sautéed spinach and warm cottage cheese, served with fresh tomatoes and creamy avocado.
INGREDIENTS
0.7 cup Egg Whites
0.5 cup Low Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
0.5 medium Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the spinach and halved cherry tomatoes 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 clean and add the remaining teaspoon of olive oil.
Whisk the egg whites briefly and pour them into the skillet, cooking until the edges are set.
Spread the cottage cheese and the sautéed vegetable mixture over one half of the omelet.
Carefully fold the other half of the omelet over the filling and cook for another minute until heated through.
Slide the omelet onto a plate and serve with sliced avocado on the side.