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 burst cherry tomatoes and buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/2 cup Low-Fat Cottage Cheese (2%)
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1.5 teaspoons Olive Oil
PREPARATION
Heat a non-stick skillet over medium heat with half of the olive oil.
Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.
Remove the vegetables from the pan and set aside.
Wipe the pan clean and add the remaining olive oil.
Pour the whisked egg whites into the skillet, cooking undisturbed until the edges begin to set.
Carefully lift the edges of the omelette to let the raw egg run underneath.
Once the egg whites are nearly opaque, spread the cottage cheese and sautéed spinach over one half.
Fold the omelette in half and cook for another minute until the cottage cheese is warmed through.
Slide the omelette onto a plate and serve alongside the burst tomatoes and fresh sliced avocado.