YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelet folded over sautéed spinach and warm cottage cheese, served with blistered cherry tomatoes and a side of creamy avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
1 ounce Avocado
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and the tomato skins are slightly blistered.
Remove the vegetables from the pan and set them aside on a plate.
Wipe the skillet clean and add the remaining avocado oil.
Pour the whisked egg whites into the skillet, tilting the pan to coat the bottom evenly.
Cook for 2-3 minutes until the edges are set and the center is nearly firm.
Spoon the cottage cheese and the sautéed spinach and tomatoes onto one half of the egg whites.
Carefully fold the other half of the omelet over the filling and cook for one more minute to warm the cheese.
Slide the omelet onto a plate and serve with a slice of toasted sprouted grain bread and fresh avocado slices.