YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with burst cherry tomatoes and a side of avocado toast.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.25 cup Low-Fat Cottage Cheese
2 cups Baby Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
1 slice Whole Grain Sourdough Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté until they begin to blister and soften.
Add the baby spinach to the pan and cook until just wilted, then remove the vegetables and set them aside.
Pour the liquid egg whites into the same skillet and cook until the edges are firm and the center begins to set.
Spoon the cottage cheese onto one half of the omelet and top with the sautéed spinach.
Carefully fold the omelet in half and cook for one more minute until the center is fully set.
Serve the omelet alongside a slice of toasted sourdough topped with sliced avocado and the burst cherry tomatoes.