YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded with fresh spinach and cottage cheese, topped with juicy burst cherry tomatoes.
INGREDIENTS
0.5 cup Liquid Egg Whites
0.5 cup 2% Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.33 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and cook for 2-3 minutes until the skins begin to blister and burst.
Add the fresh spinach to the skillet and sauté briefly until just wilted then remove the vegetables and set them aside.
Wipe the pan if needed then pour in the liquid egg whites swirling to cover the bottom of the skillet.
Cook the egg whites until the edges are set and the center is firm then spread the cottage cheese and sautéed vegetables over one half.
Carefully fold the omelet in half and slide it onto a plate.
Slice the avocado and place it on top of the omelet before serving warm.