YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese
Skillet-cooked egg whites folded with sautéed spinach and cottage cheese, topped with a handful of warm, blistered cherry tomatoes.
INGREDIENTS
0.5 cup Egg Whites
0.33 cup Low-fat Cottage Cheese
2 cups Fresh Spinach
2.5 teaspoons Avocado Oil
0.5 cup Cherry Tomatoes
PREPARATION
Heat avocado oil in a non-stick skillet over medium heat.
Add cherry tomatoes and sauté until the skins start to blister.
Add spinach to the pan and cook until just wilted, then remove vegetables and set aside.
Pour egg whites into the same skillet and season with a pinch of salt and pepper.
Once the edges are set, spoon cottage cheese and the cooked vegetables onto one half.
Fold the omelette over and cook for another minute until the center is warm and set.