YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and toasted sprouted bread.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
0.25 unit Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and cook for 3-4 minutes until they begin to soften and blister.
Add the fresh spinach to the skillet and sauté briefly until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
Pour the egg whites into the skillet and cook undisturbed for 2-3 minutes until the edges are firm and the center is nearly set.
Spread the cottage cheese and the sautéed spinach over one half of the egg whites.
Carefully fold the other half of the omelet over the filling and cook for an additional minute to warm through.
Slide the omelet onto a plate and serve with the blistered tomatoes, sliced avocado, and a piece of toasted sprouted grain bread.