YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelet folded over fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado.
INGREDIENTS
0.5 cup Liquid Egg Whites
0.25 cup 2% Cottage Cheese
1 cup Baby Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Pour the liquid egg whites into the same skillet, swirling to cover the bottom evenly.
Once the egg whites are mostly set, spoon the cottage cheese and sautéed spinach onto one half of the omelet.
Carefully fold the omelet in half and cook for an additional minute to warm the center.
Slide the omelet onto a plate and serve with the blistered tomatoes, sliced avocado, and a piece of toasted sprouted grain bread.