YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with juicy roasted cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low Fat Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes, halved
1/2 medium Avocado, sliced
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh spinach and halved cherry tomatoes to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.
Pour the egg whites over the vegetables, ensuring they spread evenly across the pan.
Cook for 3-4 minutes, gently lifting the edges with a spatula to allow the uncooked whites to flow underneath.
Once the egg whites are mostly set, spoon the cottage cheese onto one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another minute until the cheese is warm and the eggs are fully set.
Slide the omelette onto a plate and serve immediately with the fresh avocado slices on the side.