YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, served with juicy blistered cherry tomatoes and toasted sprouted grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp Avocado Oil
1 slice Sprouted Grain Bread
1/2 medium Avocado
PREPARATION
Heat a non-stick skillet over medium-high heat with half of the avocado oil.
Add the cherry tomatoes and sauté for 2-3 minutes until they begin to blister, then toss in the spinach until just wilted.
Remove the vegetables from the pan and set aside.
Wipe the pan clean and add the remaining avocado oil over medium heat.
Pour in the egg whites and cook for 3-4 minutes until the base is set and the top is mostly opaque.
Spread the cottage cheese and the sautéed spinach over one half of the omelet.
Fold the omelet in half and cook for an additional minute to warm the cheese.
Toast the sprouted grain bread and top with the sliced avocado.
Serve the omelet immediately with the blistered tomatoes and avocado toast on the side.