YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and cottage cheese, served with warm cherry tomatoes and a slice of golden toasted sourdough.
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 Sourdough Bread
PREPARATION
Heat avocado oil in a non-stick skillet over medium heat.
Add the spinach and halved cherry tomatoes to the pan and sauté until the spinach is wilted and tomatoes are softened.
Remove the vegetables from the pan and set them aside on a plate.
Pour the liquid egg whites into the same skillet and cook undisturbed until the edges begin to set.
Spoon the cottage cheese and sautéed vegetables onto one half of the egg whites.
Carefully fold the omelette in half and cook for an additional minute until the center is warm.
Slide the omelette onto a plate and serve immediately with a slice of toasted sourdough.