YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded with spinach and cottage cheese, served with roasted cherry tomatoes and a slice of toasted whole-grain bread.
INGREDIENTS
0.75 cup Egg Whites
0.33 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 tsp Olive Oil
1 slice Whole Wheat Bread
PREPARATION
Heat olive oil in a non-stick skillet over medium heat.
Add cherry tomatoes and sauté until they begin to blister, then remove and set aside.
Add spinach to the skillet and sauté until wilted, about 1 minute.
Pour the egg whites over the spinach and cook undisturbed until the edges are firm.
Spoon the cottage cheese onto one half of the omelette and carefully fold it over.
Transfer to a plate and serve alongside the blistered tomatoes, sliced avocado, and toasted bread.