YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Tomatoes
Lightly whisked egg whites pan-seared with fresh spinach and burst cherry tomatoes, served with a dollop of creamy cottage cheese.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Whole Wheat Bread
0.25 Avocado
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes begin to soften.
Whisk the egg whites in a small bowl until slightly frothy and pour them into the skillet over the vegetables.
Allow the egg whites to cook undisturbed for 3 minutes or until the edges are firm and the center is nearly set.
Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over the filling.
Slide the omelette onto a plate and serve immediately with a slice of toasted whole wheat bread and fresh avocado slices.