YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes
Pan-seared egg whites and spinach folded over creamy cottage cheese and topped with fresh tomatoes and buttery avocado.
INGREDIENTS
3/4 cup liquid egg whites
1 large egg
1/4 cup low fat cottage cheese
1 cup fresh spinach
1/2 cup diced roma tomatoes
1 tablespoon avocado oil
1/4 sliced avocado
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the fresh spinach to the pan and sauté for 1-2 minutes until just wilted, then remove and set aside.
In a small bowl, whisk together the liquid egg whites and the whole egg until well combined and slightly frothy.
Pour the egg mixture into the hot skillet, swirling the pan to ensure the eggs cover the bottom evenly.
Allow the eggs to cook undisturbed for about 2-3 minutes until the edges are firm and the center is mostly set.
Spread the cottage cheese, sautéed spinach, and diced tomatoes over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for an additional 60 seconds to warm the cottage cheese.
Slide the omelette onto a plate and garnish with the fresh sliced avocado before serving.