YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, served with burst cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and sauté for 2-3 minutes until the skins begin to blister and burst.
Add the baby spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet if necessary and pour in the egg whites, cooking undisturbed until the edges begin to set.
Gently lift the edges with a spatula to let the uncooked egg flow underneath.
Once the egg whites are mostly opaque, spread the cottage cheese and the sautéed spinach and tomatoes across one half of the omelet.
Carefully fold the omelet in half and cook for another 30 seconds to warm the cheese.
Slide the omelet onto a plate and serve with sliced avocado and a toasted slice of sprouted grain bread.