YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado slices.
INGREDIENTS
3/4 cup Egg Whites
1/2 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1 tbsp Avocado Oil
1/4 Avocado
PREPARATION
Place a non-stick skillet over medium heat and add half of the avocado oil.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to blister, then remove them and set aside.
Add the remaining avocado oil to the pan along with the fresh spinach, sautéing until just wilted.
Whisk the egg whites with a pinch of sea salt and black pepper, then pour them into the skillet directly over the spinach.
Allow the egg whites to cook undisturbed until the edges are set and the bottom is lightly golden.
Spoon the cottage cheese onto one half of the omelette and carefully fold the other side over the top.
Cook for an additional minute to ensure the cottage cheese is warmed through and the center of the omelette is firm.
Slide the omelette onto a plate and serve immediately with the blistered tomatoes and fresh avocado slices.