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 blistered cherry tomatoes and toasted sprouted grain bread.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Fresh Baby Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
0.25 medium Avocado
PREPARATION
Heat half of the olive oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and the tomatoes are slightly blistered.
Remove the vegetables from the pan and set them aside on a plate.
Wipe the skillet clean if necessary and add the remaining olive oil over medium heat.
Pour the egg whites into the skillet, tilting the pan to ensure they cover the bottom evenly.
Once the egg whites are mostly set and opaque, spoon the cottage cheese and sautéed spinach onto one half of the omelet.
Carefully fold the other half of the omelet over the filling and cook for another 30 to 60 seconds.
Toast the sprouted grain bread until golden brown.
Slide the omelet onto a plate and serve alongside the blistered cherry tomatoes, sliced avocado, and toast.