YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Tomatoes
A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, served with sliced avocado and juicy roasted tomatoes.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
2/3 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Sauté the fresh spinach and halved cherry tomatoes in a non-stick skillet with half of the olive oil over medium heat until the spinach is wilted and tomatoes are softened.
Remove the vegetables from the pan and set them aside on a plate.
Wipe the skillet clean and add the remaining olive oil, ensuring it coats the bottom of the pan.
Whisk the egg whites briefly and pour them into the skillet, allowing them to cook undisturbed until the edges begin to set.
Carefully lift the edges of the omelette to let any uncooked egg white flow underneath.
Once the egg whites are nearly cooked through, spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.
Fold the other half of the omelette over the filling and cook for one more minute until the cheese is warmed through.
Slide the omelette onto a plate and serve with a slice of toasted sprouted grain bread and fresh avocado slices.