YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Tomatoes
Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with warm burst tomatoes for a bright, savory finish.
INGREDIENTS
2/3 cup Egg Whites
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1.5 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 Avocado
PREPARATION
Heat a non-stick skillet over medium heat and add half of the olive oil.
Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and the tomatoes begin to soften and blister.
Remove the vegetables from the pan and set aside.
Wipe the skillet clean, add the remaining oil, and pour in the egg whites.
Cook the egg whites undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.
Spread the cottage cheese and the sautéed spinach over one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute until the cottage cheese is warmed through.
Toast the sprouted grain bread and top with sliced avocado.
Slide the omelette onto a plate, garnish with the burst tomatoes, and serve immediately.