YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with juicy roasted cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-Fat Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 tsp Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.
Remove the vegetables from the pan and set them aside on a small plate.
Wipe the skillet if necessary, then pour the egg whites into the pan, tilting it to ensure the bottom is evenly coated.
Cook the egg whites undisturbed for 2-3 minutes until the edges are set and the center is almost firm.
Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another 60 seconds to warm the cheese.
Slide the omelette onto a plate and top with the sliced buttery avocado and a pinch of sea salt.