YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with a side of juicy blistered cherry tomatoes.
INGREDIENTS
1/2 cup Egg Whites
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
1 teaspoon Hemp Seeds
PREPARATION
Whisk the egg whites in a small bowl until slightly frothy and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister, then remove them and set aside.
Add the spinach to the same skillet and sauté until just wilted.
Pour the egg whites over the spinach, tilting the pan to ensure even coverage.
Once the edges of the omelette are set, spoon the cottage cheese onto one half of the eggs.
Carefully fold the omelette in half and cook for another minute until the cottage cheese is warmed through.
Slide the omelette onto a plate and serve with the blistered tomatoes and a toasted slice of sprouted grain bread topped with hemp seeds.