YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A light egg white omelette filled with sautéed spinach and juicy cherry tomatoes, served with a side of sprouted toast and buttery avocado.
INGREDIENTS
0.5 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
2 cups Baby Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the spinach and halved cherry tomatoes until the spinach is wilted and tomatoes are slightly softened.
Remove the vegetables from the pan and set them aside.
Wipe the pan clean and add the remaining olive oil, then pour in the whisked egg whites.
Cook the egg whites undisturbed until the edges begin to set, then gently lift the edges to let the uncooked egg flow underneath.
Once the egg whites are mostly opaque, spread the sautéed vegetables and the cottage cheese over one half of the omelette.
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 sliced avocado and a piece of toasted sprouted grain bread.