YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with roasted cherry tomatoes and a slice of golden toasted sprouted bread.
INGREDIENTS
0.75 cup Egg Whites
0.33 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.33 medium Avocado
1.5 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat a non-stick skillet over medium heat with half of the olive oil.
Add the spinach and halved cherry tomatoes to the pan and sauté until the spinach is wilted and tomatoes are slightly softened.
Remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining olive oil.
Whisk the egg whites and pour them into the skillet, tilting to cover the surface.
Once the egg whites are mostly set, spread the cottage cheese and sautéed spinach over one half of the omelette.
Fold the omelette in half and cook for another minute until the egg is fully cooked and the cheese is warmed.
Serve the omelette with the roasted cherry tomatoes, sliced avocado, and a piece of golden toasted sprouted bread.