YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over wilted spinach and creamy cottage cheese, served with warm burst cherry tomatoes and toasted sprouted bread.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup Low-Fat Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
1 ounce Avocado
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to blister and soften.
Toss in the baby spinach and sauté briefly until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean, add the remaining oil, and pour in the liquid egg whites.
Cook the egg whites undisturbed until the edges are set and the bottom is golden.
Spread the cottage cheese, sautéed spinach, and blistered tomatoes over one half of the omelet.
Carefully fold the other half of the omelet over the filling and cook for an additional minute to warm through.
Toast the sprouted grain bread and top with sliced avocado.
Slide the omelet onto a plate and serve immediately with the avocado toast.