YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Omelet with Cottage Cheese and Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with fresh tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes, halved
1 tsp Extra Virgin Olive Oil
1/2 medium Avocado, sliced
PREPARATION
Whisk the egg whites in a small bowl until slightly frothy and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium heat and add the fresh spinach, sautéing until just wilted.
Remove the spinach from the pan and set aside.
Pour the egg whites into the same skillet, swirling to cover the bottom evenly.
Cook for 2-3 minutes until the edges are set and the bottom is lightly golden.
Spread the cottage cheese and the sautéed spinach over one half of the omelet.
Carefully fold the other half over the filling and cook for another minute until the cottage cheese is warmed through.
Slide the omelet onto a plate and serve immediately with halved cherry tomatoes and sliced avocado on the side.