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 blistered cherry tomatoes and toasted sprouted bread.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup 2% Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tbsp Extra Virgin Olive Oil
1 oz Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they begin to blister, then set them aside.
In the same skillet, add the remaining oil and the fresh spinach, sautéing until just wilted.
Whisk the egg whites in a small bowl until slightly frothy and pour them over the spinach in the skillet.
Allow the egg whites to set for 2-3 minutes, then 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 warmed through.
Toast the sprouted grain bread and top with sliced avocado.
Serve the omelette alongside the blistered tomatoes and avocado toast for a complete, high-protein breakfast.