YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over wilted spinach and creamy cottage cheese, served with blistered cherry tomatoes and sliced avocado for a buttery finish.
INGREDIENTS
3/4 cup Egg Whites
3 tbsp Low-Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1/3 medium Avocado
1 slice Whole Wheat Bread
2 tsp Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and cook until the skins begin to blister, then set aside.
Add the remaining teaspoon of olive oil and the fresh spinach to the pan, sautéing until just wilted.
Whisk the egg whites in a small bowl until frothy and pour them over the spinach in the skillet.
Let the egg whites set for 2 minutes, then spoon the cottage cheese onto one half of the omelette.
Carefully fold the omelette in half and cook for another minute until the egg is fully set.
Slide the omelette onto a plate and serve with the blistered tomatoes, sliced avocado, and a piece of toasted whole wheat bread.