YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Lightly whisked egg whites folded over fresh spinach and creamy cottage cheese, served with warm blistered cherry tomatoes.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
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 tomatoes begin to soften and the spinach is wilted.
Remove the vegetables from the skillet and set them aside on a small plate.
Pour the egg whites into the same skillet, swirling the pan to ensure the bottom is evenly coated.
Cook the egg whites for 2 minutes until the edges are firm and the center is mostly set.
Spoon the cottage cheese and the sautéed spinach onto one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for 1 more minute to warm through.
Slide the omelette onto a plate and serve with the blistered cherry tomatoes, sliced avocado, and a piece of toasted sprouted grain bread.