YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded with fresh spinach and cottage cheese, served alongside a slice of whole grain bread and cherry tomatoes that are perfectly blistered.
INGREDIENTS
0.75 cup Egg Whites
0.33 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Avocado Oil
1 slice Whole Wheat Bread
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and cook for 3-4 minutes until the skins begin to blister.
Toss in the fresh spinach and sauté briefly until the leaves are just wilted.
Whisk the egg whites in a small bowl until smooth and pour them into the skillet, tilting the pan to ensure the vegetables are evenly covered.
Allow the egg whites to cook undisturbed until the edges are set and the center is mostly firm.
Dollop the cottage cheese over one half of the omelette and carefully fold the other half over the filling.
Cook for an additional minute to warm the cheese through before sliding the omelette onto a plate.
Serve immediately with a slice of toasted whole wheat bread.