YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Tomatoes
Sautéed tomatoes and spinach folded into a fluffy egg white omelette with creamy cottage cheese, finished with a slice of rich, buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
0.5 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
0.25 medium Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they soften and begin to burst.
Add the spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.
Wipe the pan clean, add the remaining oil, and pour in the egg whites, cooking until the edges are firm and the center is almost set.
Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the egg whites.
Carefully fold the omelette in half and cook for one more minute until the filling is warm.
Slide the omelette onto a plate and serve with fresh avocado slices for a buttery finish.