YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado.
INGREDIENTS
0.9 cup Egg Whites
0.25 cup 2% Cottage Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
0.25 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the cherry tomatoes and sauté for 2-3 minutes until the skins begin to blister and soften.
Add the fresh spinach to the skillet and toss until just wilted, then remove the tomatoes and spinach from the pan and set aside.
Wipe the skillet if necessary and pour in the egg whites, reducing heat to medium.
Cover the pan for 2 minutes to allow the egg whites to set and become fluffy.
Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.
Fold the other half of the egg whites over the filling and cook for 1 more minute until the cottage cheese is warmed through.
Slide the omelette onto a plate and top with freshly sliced avocado and a crack of black pepper.