YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over sautéed spinach and creamy cottage cheese, served with juicy roasted cherry tomatoes and a side of buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
2 tsp Extra Virgin Olive Oil
1/4 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly blistered.
Remove the vegetables from the pan and set them aside on a plate.
Wipe the pan clean if necessary and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet, cooking undisturbed until the edges are set and the bottom is lightly golden.
Spread the cottage cheese and the sautéed vegetable mixture over one half of the egg whites.
Carefully fold the omelette in half and cook for another minute until the cottage cheese is warmed through.
Toast the sprouted grain bread and top it with the sliced avocado.
Slide the omelette onto a plate and serve immediately alongside the avocado toast.