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 blistered cherry tomatoes and toasted sprouted grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tbsp Avocado Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper.
Heat half of the avocado oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes and spinach to the skillet, sautéing until the tomatoes are blistered and the spinach is wilted.
Remove the vegetables from the pan and set aside.
Add the remaining oil to the pan and pour in the egg whites, swirling to coat the bottom.
Once the egg whites are nearly set, spread the cottage cheese and sautéed vegetables over one half of the omelette.
Carefully fold the omelette in half and cook for one more minute until the center is warm and the eggs are fully set.
Serve immediately alongside a slice of toasted sprouted grain bread topped with sliced avocado.