YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over fresh spinach and cottage cheese, served with blistered cherry tomatoes and a slice of sprouted grain bread.
INGREDIENTS
0.75 cup Egg Whites
0.33 cup Low Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and the skins blister.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the pan if necessary and pour in the egg whites, swirling to ensure they cover the bottom evenly.
Once the egg whites are mostly set, place the cooked spinach and cottage cheese onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute to warm the cheese.
Serve the omelette immediately with the blistered tomatoes and a slice of toasted sprouted grain bread.