YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Skillet-cooked egg whites folded with spinach and cottage cheese, served with sprouted grain toast and cherry tomatoes that are perfectly blistered.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 tsp Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes and sauté for 2-3 minutes until the skins are slightly blistered.
Remove the tomatoes from the pan and add the baby spinach, cooking until just wilted.
Pour the liquid egg whites over the spinach, swirling the pan to ensure even coverage.
Once the egg whites are nearly set, spoon the cottage cheese onto one half of the omelette.
Carefully fold the omelette in half and cook for another minute until the cheese is warmed through.
Slide the omelette onto a plate and serve alongside the blistered tomatoes, sliced avocado, and toasted sprouted grain bread.