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 blistered cherry tomatoes and toasted sourdough.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Raw Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1/4 medium Avocado
1 slice Sourdough Bread
PREPARATION
Heat a non-stick skillet over medium heat and add half of the olive oil.
Add the cherry tomatoes to the pan and cook for 2-3 minutes until they begin to blister, then add the spinach and sauté until just wilted.
Remove the vegetables from the pan and set aside.
Wipe the pan clean, add the remaining oil, and pour in the whisked egg whites.
Cook the egg whites undisturbed for 2 minutes until the edges are set, then carefully lift the edges to let the uncooked egg flow underneath.
Spread the cottage cheese and the cooked spinach mixture over one half of the omelette.
Fold the omelette in half and cook for another minute until the cottage cheese is warm and the egg is fully set.
Toast the sourdough bread and top it with the sliced avocado.
Serve the omelette alongside the avocado toast and the blistered tomatoes.