YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Sautéed spinach and egg whites folded with creamy cottage cheese, served with blistered tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
2 tsp Extra Virgin Olive Oil
1/2 Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and cook for 2-3 minutes until the skins begin to blister and soften.
Toss in the fresh spinach and sauté briefly until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet, tilting the pan to ensure they cover the bottom evenly.
Cook for 3-4 minutes until the egg whites are opaque and set.
Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for one more minute to warm through.
Slide the omelette onto a plate and serve with sliced avocado and a piece of toasted sprouted grain bread.