YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper until slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they begin to blister and soften.
Add the spinach to the skillet and cook for 1 minute until just wilted, then remove the vegetables and set them aside.
Pour the egg whites into the same skillet, tilting to coat the bottom, and cook until the edges are set and the bottom is lightly golden.
Spread the cottage cheese and sautéed vegetables over one half of the omelette, then carefully fold the other half over the filling.
Slide the omelette onto a plate and serve immediately with the sliced avocado and a piece of toasted sprouted grain bread.