YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, served with warm blistered cherry tomatoes.
INGREDIENTS
0.875 cup Egg Whites
0.25 cup Low Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the skillet, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly blistered.
Remove the vegetables from the pan and set them aside on a small plate.
Wipe the pan clean and add the remaining teaspoon of olive oil to the skillet.
Whisk the egg whites in a small bowl until slightly frothy, then pour them into the hot skillet.
Allow the egg whites to cook undisturbed for about 2 minutes until the edges are set and the bottom is lightly golden.
Spoon the cottage cheese and the sautéed spinach into the center of the egg whites.
Carefully fold the omelette in half using a spatula and cook for one more minute to warm the filling.
Slide the omelette onto a plate, garnish with the blistered tomatoes, and serve with the fresh sliced avocado on the side.