YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over creamy cottage cheese and sautéed spinach, served with burst cherry tomatoes and rich, buttery avocado.
INGREDIENTS
1/2 cup Egg Whites
1/2 cup Low-fat Cottage Cheese
1/2 medium Avocado
1 tablespoon Extra Virgin Olive Oil
1/2 cup Cherry Tomatoes
1 cup Fresh Spinach
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the pan, sautéing until the tomatoes begin to blister and the spinach is wilted.
Remove the sautéed vegetables from the pan and set them aside on a small plate.
Wipe the skillet clean if necessary and add the remaining olive oil.
Pour the egg whites into the skillet, tilting the pan to ensure they cover the bottom evenly.
Cook the egg whites undisturbed until the edges are firm and the center is mostly set.
Spread the cottage cheese and the sautéed spinach across one half of the egg whites.
Carefully fold the other half of the omelet over the filling and cook for another 60 seconds to warm through.
Slide the omelet onto a plate and top with the blistered cherry tomatoes and sliced buttery avocado.