YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded with sautéed spinach and creamy cottage cheese, topped with burst cherry tomatoes and buttery avocado.
INGREDIENTS
1 cup Egg Whites
1/4 cup Low-fat Cottage Cheese (2%)
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Avocado Oil
1/2 medium Avocado
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the tomatoes begin to blister and the spinach is wilted.
Reduce the heat to medium and pour the egg whites evenly over the vegetables.
As the egg whites begin to set around the edges, use a silicone spatula to gently lift the cooked portions and allow the raw whites to flow underneath.
Once the egg whites are mostly opaque and set, spoon the cottage cheese onto one half of the omelette.
Carefully fold the omelette in half and cook for an additional 60 seconds to warm the cottage cheese through.
Slide the omelette onto a plate and garnish with sliced avocado, sea salt, and freshly cracked black pepper.