YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A light egg white omelette folded with fresh baby spinach and creamy cottage cheese, served with sliced avocado and juicy blistered cherry tomatoes.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup 2% Cottage Cheese
1 cup Fresh Baby Spinach
0.5 cup Cherry Tomatoes
0.75 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Whisk the egg whites in a small bowl with a pinch of sea salt and cracked black pepper until slightly frothy.
Heat one teaspoon of olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister, then remove and set aside.
Add the spinach to the same pan and sauté for 1 minute until just wilted, then remove and set aside.
Wipe the pan clean if necessary and add the remaining teaspoon of olive oil.
Pour in the egg whites and swirl the pan to coat the bottom evenly.
Cook for 2 minutes until the edges are set and the center is nearly opaque.
Place the sautéed spinach and cottage cheese onto one half of the omelette.
Carefully fold the other half over the filling and cook for another 30-60 seconds until the cheese is warmed through.
Slide the omelette onto a plate and serve alongside the blistered tomatoes and sliced avocado.