YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded with sautéed spinach and creamy cottage cheese, served alongside warm blistered cherry tomatoes.
INGREDIENTS
165g Egg Whites
100g Low Fat Cottage Cheese
85g Avocado
7g Extra Virgin Olive Oil
60g Baby Spinach
75g Cherry Tomatoes
PREPARATION
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the cherry tomatoes and sauté until they are slightly softened and the skins begin to blister.
Add the baby spinach to the skillet and cook just until wilted, then remove the vegetables and set aside.
Lower the heat to medium and pour the egg whites into the pan, cooking until the edges are firm.
Spread the cottage cheese and the sautéed spinach over one half of the egg whites.
Fold the omelette in half and cook for one minute until the cheese is warm.
Slide the omelette onto a plate and top with the blistered tomatoes and sliced avocado.