YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white and whole egg omelette folded with sautéed spinach and creamy cottage cheese, finished with burst cherry tomatoes and buttery avocado.
INGREDIENTS
0.5 cup Egg Whites
1 Large Egg
0.25 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and the tomatoes are slightly softened.
In a small bowl, whisk together the egg whites and the whole egg until well combined.
Remove the sautéed vegetables from the skillet and set them aside on a small plate.
Pour the egg mixture into the hot skillet, swirling it to ensure the bottom is evenly covered.
Once the edges of the omelette are set and the center is mostly firm, spoon the cottage cheese and the reserved vegetables onto one half of the eggs.
Carefully fold the other half of the omelette over the filling and cook for one more minute until the cottage cheese is warmed through.
Slide the omelette onto a plate and serve immediately with the sliced avocado on top.