YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over sautéed spinach and creamy cottage cheese, served with burst cherry tomatoes and buttery avocado.
INGREDIENTS
0.6 cup Egg Whites
0.25 cup 2% Cottage Cheese
1 cup Baby Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
0.5 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the halved cherry tomatoes and baby spinach to the pan, sautéing for 2-3 minutes until the tomatoes begin to blister and the spinach is wilted.
Pour the egg whites into the skillet, tilting the pan to ensure the whites cover the entire surface.
Allow the egg whites to cook undisturbed until the edges are set and the center is mostly opaque.
Dollop the cottage cheese onto one half of the omelette and season with a pinch of sea salt and black pepper if desired.
Carefully fold the omelette in half over the filling and cook for another 30-60 seconds to warm the cottage cheese through.
Slide the omelette onto a plate and serve immediately with sliced avocado and a piece of toasted sprouted grain bread.