YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado.
INGREDIENTS
170g Egg Whites
50g Low Fat Cottage Cheese
60g Fresh Spinach
75g Cherry Tomatoes
1 tbsp Extra Virgin Olive Oil
75g Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and sauté until the skins begin to blister and soften.
Add the spinach to the skillet and cook until just wilted, then remove the vegetables and set them aside.
Wipe the skillet clean and add the remaining olive oil.
Pour in the egg whites and cook undisturbed until the edges are set and the center is mostly firm.
Spread the cottage cheese and the sautéed spinach and tomato mixture over one half of the egg whites.
Carefully fold the omelette in half and cook for another minute until the filling is heated through.
Slide the omelette onto a plate and serve immediately with the sliced avocado.