YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with juicy roasted cherry tomatoes and buttery sliced avocado.
INGREDIENTS
0.75 cup Egg Whites
0.5 cup Low-Fat Cottage Cheese
0.5 medium Avocado
1 teaspoon Avocado Oil
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister.
Toss in the fresh spinach and sauté for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
Reduce the heat to medium and pour the egg whites into the same skillet, tilting to cover the bottom evenly.
Once the egg whites are mostly set, spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelet.
Carefully fold the omelet in half and cook for another minute until heated through.
Slide the omelet onto a plate and serve immediately with the sliced avocado on the side.