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 blistered cherry tomatoes and sprouted grain toast for a satisfying crunch.
INGREDIENTS
0.5 cup Egg Whites
2 tablespoons Low-fat Cottage Cheese
1 slice Sprouted Grain Bread
1 tablespoon Extra Virgin Olive Oil
0.5 small Avocado
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.25 cup Fresh Raspberries
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the spinach and halved cherry tomatoes until the tomatoes are slightly blistered.
Remove the vegetables from the pan and set them aside on a plate.
Wipe the skillet and add the remaining olive oil over medium-low heat.
Pour the egg whites into the skillet and cook undisturbed until the edges begin to set and turn opaque.
Carefully spoon the cottage cheese and sautéed spinach onto one half of the egg whites.
Fold the omelette in half using a spatula and cook for another 1-2 minutes until the center is heated through and the egg is firm.
Toast the sprouted grain bread until golden and top with sliced avocado.
Serve the omelette immediately with the blistered tomatoes, avocado toast, and a side of fresh raspberries.