YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A light egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with juicy burst cherry tomatoes.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/2 cup Low Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes, halved
1/2 medium Avocado, sliced
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the spinach and halved cherry tomatoes to the pan and sauté until the spinach is wilted and tomatoes are slightly softened.
Remove the vegetables from the pan and set them aside on a small plate.
Wipe the skillet if necessary and pour in the egg whites, tilting the pan to ensure they cover the bottom evenly.
Cook the egg whites until the edges are set and the center is almost firm.
Spoon the cottage cheese and the sautéed spinach and tomatoes onto one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for one more minute to warm through.
Slide the omelette onto a plate and serve immediately with fresh avocado slices on top.