YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with burst cherry tomatoes and rich sliced avocado.
INGREDIENTS
0.95 cup Egg Whites
0.25 cup Low-fat Cottage Cheese
1 cup Fresh Baby Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and sauté until the skins begin to blister and soften.
Add the spinach to the skillet and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining half teaspoon of olive oil.
Pour the egg whites into the skillet and cook undisturbed until the edges are set and the bottom is lightly golden.
Spoon the cottage cheese and sautéed spinach onto one half of the omelette.
Carefully fold the other half over the filling and cook for another minute until the egg is fully set.
Slide the omelette onto a plate and serve with the burst tomatoes and fresh avocado slices.