YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with burst cherry tomatoes and buttery avocado.
INGREDIENTS
1 cup Liquid Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and spinach, sautéing until the tomatoes begin to blister and the spinach is wilted.
Remove the vegetables from the pan and set aside.
Wipe the pan clean and add the remaining teaspoon of olive oil.
Pour in the liquid egg whites, letting them set for a minute before gently lifting the edges with a spatula.
Once the egg whites are nearly opaque and firm, spread the cottage cheese and sautéed spinach over one half of the omelette.
Fold the omelette over the filling and cook for another minute until the cottage cheese is warmed through.
Slide the omelette onto a plate and top with the blistered cherry tomatoes and freshly sliced avocado.