YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with warm blistered cherry tomatoes.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the baby spinach and sauté until just wilted, then remove and set aside.
Wipe the pan clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the pan, cooking until the edges are set and the center is firm.
Spread the cottage cheese and sautéed spinach over one half of the omelette.
Fold the omelette in half and cook for another minute until the cheese is warmed through.
In a separate small pan or the corner of the skillet, toss cherry tomatoes until the skins begin to blister.
Slide the omelette onto a plate and serve with sliced avocado and the blistered tomatoes.