YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded with fresh spinach and dollops of cottage cheese, served alongside sliced avocado and warm, blistered tomatoes.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 tsp Avocado Oil
1/2 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat a non-stick skillet over medium heat and add the avocado oil to coat the surface.
Add the cherry tomatoes and spinach to the skillet, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.
Whisk the egg whites in a small bowl until frothy, then pour them into the skillet over the vegetables.
Allow the egg whites to cook undisturbed for about 2 minutes until the edges are set and the bottom is lightly golden.
Dollop the cottage cheese onto one half of the omelette and carefully fold the other half over the filling.
Cook for an additional minute to warm the cheese through, then slide the omelette onto a plate.
Serve immediately with a slice of toasted sprouted grain bread and fresh avocado slices on the side.