YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Skillet-cooked egg whites folded over fresh baby spinach and creamy cottage cheese, topped with sliced avocado and juicy blistered cherry tomatoes.
INGREDIENTS
0.75 cup Egg Whites
0.4 cup Low-fat Cottage Cheese
1 cup Fresh Baby Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and blister.
Toss in the fresh baby spinach and cook until just wilted, then remove the vegetables from the pan and set aside.
Pour the egg whites into the same skillet and cook undisturbed until the edges are set and the base is firm.
Spoon the cottage cheese and the sautéed vegetables onto one half of the egg whites.
Carefully fold the omelette over the filling and cook for one more minute to ensure the cottage cheese is warmed through.
Slide the omelette onto a plate and garnish with fresh sliced avocado before serving.