YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with a side of warm, blistered cherry tomatoes.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1/2 medium Avocado
1 slice Whole Wheat Bread
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
Pour the egg whites over the vegetables, tilting the pan to ensure the mixture covers the entire surface.
Once the edges of the omelette are set and the center is mostly firm, dollop the cottage cheese onto one half of the eggs.
Carefully fold the omelette in half using a spatula and cook for another minute until the cottage cheese is warm.
Slide the omelette onto a plate and serve immediately with toasted whole wheat bread and fresh avocado slices.