YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Tomato
Pan-seared egg whites folded with fresh spinach and creamy cottage cheese, topped with ripe tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Diced Roma Tomato
1 tablespoon Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh spinach to the pan and sauté briefly until just wilted, then remove the spinach and set it aside.
Wipe the pan if necessary and pour in the liquid egg whites, letting them spread evenly across the bottom.
Cook the egg whites undisturbed for 2-3 minutes until the edges are firm and the center is mostly set.
Spoon the cottage cheese and the sautéed spinach onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for one more minute to warm through.
Slide the omelette onto a plate and top with the freshly diced tomatoes and sliced avocado.