YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Tomatoes
A fluffy egg white omelette folded with fresh spinach and creamy cottage cheese, served with sprouted grain bread and blistered tomatoes.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1.5 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
2 tablespoons Avocado
PREPARATION
Whisk the egg whites in a small bowl with a pinch of sea salt and freshly cracked black pepper.
Heat the avocado oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they begin to soften and become blistered.
Add the fresh spinach to the skillet and cook until just wilted, then pour the egg whites evenly over the vegetables.
Once the edges of the omelette are set and the bottom is golden, dollop the cottage cheese onto one half and carefully fold the other side over.
Cook for another minute until the egg is fully opaque and the cottage cheese is warm.
Serve the omelette alongside a slice of toasted sprouted grain bread topped with the sliced avocado.