YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with juicy roasted cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup 2% Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1.5 teaspoons Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Heat the 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 blister and soften.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Pour the egg whites into the same skillet, tilting the pan to ensure they cover the bottom evenly.
Once the egg whites are mostly set and opaque, spoon the cottage cheese and the sautéed vegetables onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another 60 seconds to warm the cottage cheese.
Slide the omelette onto a plate and serve immediately with sliced avocado and a crack of fresh black pepper.