YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over a warm cottage cheese filling with fresh spinach and juicy blistered cherry tomatoes.
INGREDIENTS
2/3 cup Egg Whites
1/2 cup 2% Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the skillet, sautéing until the tomatoes are blistered and the spinach is wilted.
Remove the vegetables from the pan and set them aside.
Wipe the pan clean and add the remaining olive oil.
Pour the egg whites into the skillet, swirling to cover the bottom evenly.
Cook until the edges are set and the center is mostly firm.
Spread the cottage cheese and sautéed vegetables over one half of the omelette.
Gently fold the other half of the egg whites over the filling and cook for another minute to warm through.
Slide the omelette onto a plate and serve immediately with a slice of toasted sprouted grain bread.