YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
A skillet-folded egg white omelet stuffed with spinach and cottage cheese, served with juicy blistered cherry tomatoes.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes, halved
2 teaspoons Extra Virgin Olive Oil
1/2 medium Avocado, sliced
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the spinach and halved cherry tomatoes to the pan, sautéing until the spinach is wilted and the tomatoes are slightly blistered.
Remove the vegetables from the pan and set them aside.
Wipe the pan clean, add the remaining teaspoon of olive oil, and pour in the whisked egg whites.
Cook the egg whites undisturbed until the edges are set and the bottom is golden.
Spoon the cottage cheese and the sautéed spinach and tomatoes onto one half of the omelet.
Carefully fold the other half of the egg whites over the filling and cook for one more minute to warm through.
Slide the omelet onto a plate and serve alongside sliced avocado and toasted sprouted grain bread.