YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over wilted spinach and creamy cottage cheese, topped with warm cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/2 cup 2% Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tbsp Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the halved cherry tomatoes and fresh spinach to the pan, sautéing until the tomatoes are slightly blistered and the spinach is wilted.
Whisk the egg whites briefly then pour them into the skillet, tilting the pan to ensure an even layer.
Allow the egg whites to cook undisturbed until the edges are set and the bottom is golden.
Dollop the low-fat cottage cheese onto one half of the omelet and season with a pinch of sea salt and black pepper.
Carefully fold the other half of the omelet over the filling and cook for one more minute to warm the cheese through.
Slide the omelet onto a plate and garnish with the fresh avocado slices for a buttery finish.