YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded with fresh spinach and cherry tomatoes, filled with a center of warm and creamy cottage cheese.
INGREDIENTS
0.75 cup Egg Whites
0.33 cup Low-Fat Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Avocado Oil
0.25 medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and cook for 2-3 minutes until they begin to blister and soften.
Toss in the fresh spinach and sauté briefly until just wilted, then remove the vegetables from the pan and set aside.
Pour the egg whites into the same skillet, swirling to cover the bottom evenly.
Once the edges are set and the bottom is firm, place the sautéed spinach, tomatoes, and cottage cheese onto one half of the omelet.
Carefully fold the other half of the egg whites over the filling and cook for another minute until the cottage cheese is warmed through.
Slide the omelet onto a plate and serve alongside a slice of toasted sprouted grain bread topped with fresh avocado slices.