YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Sautéed spinach and tomatoes folded into a fluffy egg white omelette with cottage cheese and a side of avocado toast that is perfectly buttery.
INGREDIENTS
2/3 cup Liquid Egg Whites
1/4 cup Low Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 slice Whole Wheat Bread
1/4 Avocado
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the spinach and halved cherry tomatoes to the pan and sauté until the spinach is wilted and the tomatoes are slightly softened.
Pour the liquid egg whites over the vegetables, tilting the pan to ensure the mixture covers the entire surface.
Cook for 3 to 4 minutes until the edges are firm and the center is almost set.
Spread the cottage cheese over one half of the omelette and carefully fold the other half over the filling.
Cook for an additional minute to warm the cheese through.
Toast the whole wheat bread and top it with the sliced or mashed avocado.
Slide the omelette onto a plate and serve immediately with the avocado toast.