YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Fresh Tomatoes
Pan-seared egg whites folded over sautéed spinach and creamy cottage cheese, served with fresh tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Fresh Spinach
1/2 Roma Tomato, sliced
1/2 Avocado, sliced
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the pan and sauté until just wilted, then spread it evenly across the bottom of the skillet.
Pour the egg whites over the spinach and cook undisturbed until the edges begin to set and turn opaque.
Gently lift the edges of the omelet with a spatula, allowing the uncooked egg whites to flow underneath.
Once the top is nearly set, spoon the cottage cheese into the center of the omelet.
Fold the omelet in half and cook for another 30 seconds to warm the cottage cheese through.
Slide the omelet onto a plate and serve alongside the sliced tomatoes and avocado.
Toast the sprouted grain bread and serve on the side for a complete, balanced breakfast.