YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes
A light egg white omelet folded over sautéed spinach and bursting cherry tomatoes, served with creamy cottage cheese and buttery avocado.
INGREDIENTS
3/4 cup liquid egg whites
1/4 cup low-fat cottage cheese
1 cup fresh baby spinach
1/2 cup cherry tomatoes, halved
1 teaspoon extra virgin olive oil
1/2 medium avocado, sliced
1 slice sprouted grain bread
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes and baby spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.
Whisk the egg whites in a small bowl until frothy, then pour them into the skillet, ensuring they cover the vegetables evenly.
Allow the egg whites to cook undisturbed for about 3 minutes until the edges are firm and the center is mostly set.
Spoon the cottage cheese onto one half of the omelet and carefully fold the other half over the filling.
Cook for an additional minute to warm the cottage cheese through.
Slide the omelet onto a plate and serve immediately with a side of toasted sprouted grain bread and fresh avocado slices.