YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A fluffy egg white omelette folded over fresh baby spinach and creamy cottage cheese, served with warm blistered cherry tomatoes.
INGREDIENTS
7/8 cup Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and blister.
Toss in the fresh spinach and sauté just until wilted, then remove all vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the pan and cook undisturbed until the edges are set and the center is mostly firm.
Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for one more minute to warm through.
Slide the omelette onto a plate and serve immediately with sliced avocado on the side.