YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded with sautéed spinach and cottage cheese, served with toasted sprouted bread and warm burst cherry tomatoes.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat avocado oil in a non-stick skillet over medium heat.
Add cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and tomatoes begin to soften.
Remove the vegetables from the skillet and set them aside on a plate.
Pour the liquid egg whites into the same skillet, spreading them evenly across the bottom.
Once the egg whites are mostly set, spoon the cottage cheese and sautéed vegetables onto one half of the omelette.
Carefully fold the other half over the filling and cook for one more minute until heated through.
Transfer to a plate and serve immediately with a piece of toasted sprouted grain bread.