YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded with fresh spinach and tomatoes, filled with a dollop of cottage cheese that stays perfectly creamy.
INGREDIENTS
0.5 cup Liquid Egg Whites
0.5 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
1 tbsp Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and burst.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet if necessary and pour in the liquid egg whites, tilting the pan to coat the surface evenly.
Cook the egg whites for 2 minutes until the edges are set and the center is opaque.
Spread the cottage cheese and sautéed vegetables over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for 1 minute more to warm through.
Slide the omelette onto a plate and serve immediately with a toasted slice of sprouted grain bread.