YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, served with warm blistered cherry tomatoes.
INGREDIENTS
3/4 cup Egg Whites
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
2 teaspoons Avocado Oil
PREPARATION
Heat the avocado oil in a 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 the tomato skins are slightly blistered.
Remove the vegetables from the pan and set them aside on a small plate.
Pour the whisked egg whites into the same skillet, tilting the pan to ensure they cover the bottom evenly.
Let the egg whites cook undisturbed for about 2 minutes until the edges are set and the center is mostly opaque.
Spread the cottage cheese and the sautéed vegetables over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for one more minute to warm through.
Slide the omelette onto a plate and serve immediately with the fresh sliced avocado on the side.