YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Lightly sautéed spinach and egg whites folded over creamy cottage cheese and served with fresh avocado and juicy roasted tomatoes.
INGREDIENTS
0.9 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Baby Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Add the baby spinach to the pan and toss until just wilted, then spread the vegetables evenly across the skillet.
Whisk the egg whites briefly and pour them into the skillet over the vegetables.
Allow the egg whites to cook undisturbed until the edges are set, then gently lift the edges with a spatula to let the liquid egg flow underneath.
Once the top is nearly set, spoon the cottage cheese onto one half of the omelette.
Carefully fold the omelette in half and cook for another 60 seconds to warm the cottage cheese.
Slide the omelette onto a plate and serve immediately with the sliced avocado on the side.