YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with burst cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the fresh spinach and cherry tomatoes to the pan and sauté until the spinach is wilted and the tomatoes are slightly softened.
Pour the liquid egg whites evenly over the vegetables and cook until the edges are firm and the center is almost set.
Spoon the cottage cheese onto one half of the omelette.
Carefully fold the omelette in half and cook for another minute until the cheese is warm and the egg is fully cooked.
Slide the omelette onto a plate and serve immediately with sliced avocado and a piece of toasted sprouted grain bread.