YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with juicy blistered cherry tomatoes and buttery avocado slices.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for about 2-3 minutes until the skins begin to blister and soften.
Toss in the fresh spinach and cook just until wilted, then remove the tomatoes and spinach from the pan and set aside.
Wipe the skillet if necessary and pour in the liquid egg whites, swirling the pan to ensure even coverage.
Allow the egg whites to cook undisturbed until the edges are firm and the center is nearly set.
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 60 seconds to warm the cheese.
Slide the omelette onto a plate and serve immediately with the blistered tomatoes and sliced avocado on the side.