YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Tender egg whites folded over a savory spinach and cottage cheese filling, paired with blistered cherry tomatoes and rich, creamy avocado.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1/4 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to blister and soften, then remove them from the pan and set aside.
Add the fresh spinach to the same skillet and cook for 1 minute until just wilted.
Pour the egg whites over the spinach, ensuring they spread evenly across the bottom of the pan.
Let the egg whites cook undisturbed for 2-3 minutes until the edges are firm and the center is nearly set.
Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over the filling.
Cook for an additional 1 minute to warm the cottage cheese through.
Slide the omelette onto a plate and serve alongside the blistered tomatoes, sliced avocado, and a piece of toasted sprouted grain bread.