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 blistered cherry tomatoes.
INGREDIENTS
1 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese (2%)
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Avocado Oil
1/2 medium Avocado
PREPARATION
Whisk the egg whites in a small bowl with a pinch of sea salt and cracked black pepper.
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they are slightly blistered.
Remove the tomatoes from the pan and add the remaining teaspoon of oil along with the fresh spinach, sautéing until just wilted.
Pour the whisked egg whites into the skillet, swirling to ensure the bottom is evenly coated.
When the egg whites are nearly set, place the wilted spinach and cottage cheese on one half of the omelette.
Carefully fold the omelette in half and cook for an additional minute until the center is hot and the egg is fully cooked.
Slide the omelette onto a plate and garnish with the blistered tomatoes and fresh avocado slices.