YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Roasted Tomatoes
A fluffy egg white omelette folded over creamy cottage cheese and fresh spinach, served with vine-ripened tomatoes roasted until they are burst and blistered.
INGREDIENTS
3/4 cup liquid egg whites
1/3 cup 2% cottage cheese
1 cup fresh baby spinach
1/2 cup cherry tomatoes
1 tablespoon avocado oil
1 slice whole wheat bread
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cherry tomatoes with half of the avocado oil and a pinch of salt, then roast for 12 minutes until the skins begin to blister.
While the tomatoes roast, heat the remaining avocado oil in a medium non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté briefly until just wilted, then remove the spinach and set it aside on a plate.
Wipe the skillet if needed and pour in the egg whites, letting them cook undisturbed until the edges are firm and the center is nearly set.
Spread the cottage cheese and the sautéed spinach over one half of the egg whites.
Carefully fold the other half of the omelette over the filling and cook for another 60 seconds to warm the cheese.
Slide the omelette onto a plate and serve alongside the blistered roasted tomatoes and a slice of toasted whole wheat bread.