YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, served with blistered cherry tomatoes and warm toasted sprouted bread.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup Low-Fat Cottage Cheese
1 cup Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1/3 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat a non-stick skillet over medium heat and add half of the olive oil.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins are slightly blistered and softened.
Remove the tomatoes from the pan and set aside.
Add the remaining olive oil and the baby spinach to the pan, stirring until the leaves are just wilted.
Pour the liquid egg whites over the spinach, tilting the pan to ensure the eggs cover the entire surface.
Allow the egg whites to cook undisturbed for 2-3 minutes until the edges are set and the center is mostly firm.
Spoon the cottage cheese onto one half of the omelet and carefully fold the other half over the top.
Cook for an additional minute to warm the cottage cheese through.
Slide the omelet onto a plate and serve alongside the blistered tomatoes, sliced avocado, and a piece of toasted sprouted bread.