YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Sautéed spinach and egg whites folded over creamy cottage cheese, topped with roasted cherry tomatoes and a slice of buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/2 cup Low-fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Sauté the cherry tomatoes until the skins are blistered and soft, then remove them from the pan and set aside.
Add the remaining teaspoon of olive oil and the baby spinach to the pan, stirring until the leaves are just wilted.
Pour the egg whites evenly over the spinach and cook undisturbed until the edges are set and the top is mostly firm.
Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over the filling.
Slide the omelette onto a plate and serve immediately with the blistered tomatoes and fresh buttery avocado slices.