YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Skillet-cooked egg whites folded over fresh spinach and tomatoes, served with sliced avocado and finished with a dollop of creamy cottage cheese.
INGREDIENTS
0.75 cup Egg Whites
2 tablespoon Low-fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat and lightly sauté the cherry tomatoes until they begin to soften.
Add the fresh spinach to the pan and cook just until wilted, then remove the vegetables and set them aside.
Pour the egg whites into the same skillet, cooking until the edges are set and the center is almost firm.
Spread the cottage cheese and sautéed vegetables over one half of the omelette, then fold it over and cook for one more minute.
Slide the omelette onto a plate and serve with fresh sliced avocado and a pinch of black pepper.