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 rich, buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Low Fat Cottage Cheese
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
1 tablespoon Extra Virgin Olive Oil
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes until they begin to blister and soften.
Add the baby spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
Pour the egg whites into the skillet and cook undisturbed until the edges are set and the bottom is lightly golden.
Spread the cottage cheese and the sautéed spinach across one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute until the cheese is warmed through.
Slide the omelette onto a plate and serve alongside the blistered tomatoes and sliced avocado.