YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Tomatoes
A fluffy egg white omelette folded over sautéed spinach and warm cherry tomatoes, finished with a dollop of creamy cottage cheese.
INGREDIENTS
150 grams Egg Whites
1/4 cup Low-fat Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Avocado Oil
40 grams Avocado
PREPARATION
Heat avocado oil in a non-stick skillet over medium heat.
Sauté the spinach and halved cherry tomatoes until the spinach is wilted and tomatoes are softened.
Remove vegetables from the pan and set aside.
Pour the egg whites into the skillet, cooking until the edges are set and the center is mostly firm.
Spread the cottage cheese and sautéed vegetables over one half of the omelette.
Carefully fold the other half over the filling and cook for another minute until heated through.
Slide onto a plate and top with sliced avocado and a crack of black pepper.