YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A light egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with juicy burst cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes, halved
1 tsp Avocado Oil
1/2 medium Avocado, sliced
Pinch of Sea Salt and Black Pepper
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the halved cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes have slightly softened.
Remove the vegetables from the pan and set them aside on a small plate.
Wipe the skillet if necessary, then pour in the egg whites, tilting the pan to ensure they cover the surface evenly.
Season the egg whites with a pinch of salt and pepper as they begin to set.
Once the edges are firm and the center is mostly cooked, spread the cottage cheese and the sautéed vegetables over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for 1 more minute until the cottage cheese is warmed through.
Slide the omelette onto a plate and top with the fresh avocado slices before serving.