YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado.
INGREDIENTS
1 cup Egg Whites
3 tablespoons Low-fat Cottage Cheese
1.5 cups Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
0.5 medium Avocado
PREPARATION
Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper.
Heat half of the olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the skillet, sautéing until the tomatoes are blistered and the spinach is wilted.
Remove the vegetables from the pan and set them aside on a plate.
Wipe the skillet clean if necessary and add the remaining olive oil.
Pour the egg whites into the skillet and cook undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.
Spoon the cottage cheese and the sautéed vegetables onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another 30 seconds to warm through.
Slide the omelette onto a plate and top with sliced avocado and an extra crack of black pepper.