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 blistered cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup Low Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 tablespoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes to the pan and cook for 2-3 minutes until they begin to blister and soften.
Toss in the fresh spinach and sauté briefly until just wilted, then remove the tomatoes and spinach from the pan and set aside.
Lower the heat to medium and pour the liquid egg whites into the same skillet, swirling to cover the bottom.
Once the edges of the egg whites are set and the center is nearly firm, spoon the cottage cheese and sautéed vegetables 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 the cottage cheese through.
Slide the omelette onto a plate and top with freshly sliced avocado and a crack of black pepper.