YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with warm burst cherry tomatoes and a slice of toasted sprouted bread.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
0.25 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they begin to blister and soften.
Add the fresh spinach to the skillet and cook for one minute until just wilted then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining olive oil then pour in the whisked egg whites and cook undisturbed until the edges are firm.
Spoon the cottage cheese and the sautéed spinach onto one half of the egg whites then carefully fold the omelette over the filling.
Cook for an additional minute until the cottage cheese is warm then slide the omelette onto a plate.
Serve alongside the blistered tomatoes, sliced avocado, and a piece of toasted sprouted grain bread.