YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Gently pan-seared egg whites folded over sautéed spinach and tomatoes, topped with fresh avocado and a dollop of creamy cottage cheese.
INGREDIENTS
1 cup Egg Whites
1/4 cup Low-fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the baby spinach and halved cherry tomatoes to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.
Remove the vegetables from the pan and set them aside on a plate.
Wipe the pan clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet, cooking undisturbed until the edges begin to set and turn opaque.
Gently lift the edges with a spatula to let any uncooked egg flow underneath.
Once the egg whites are mostly set, spread the sautéed spinach, tomatoes, and cottage cheese over one half of the omelette.
Fold the omelette in half and cook for one more minute until the cottage cheese is just warmed through.
Slide the omelette onto a plate and serve immediately with sliced avocado and a pinch of black pepper.