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 a slice of buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 large Egg
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Avocado Oil
1/8 medium Avocado
PREPARATION
Heat avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and spinach, sautéing until the tomatoes begin to blister and the spinach is wilted.
In a small bowl, whisk together the egg whites and the whole egg until well combined.
Pour the egg mixture into the skillet over the vegetables, tilting the pan to ensure even coverage.
Once the edges are set, dollop the cottage cheese onto one half of the omelette.
Carefully fold the omelette in half and cook for another minute until the cheese is warm and the eggs are fully set.
Slide onto a plate and garnish with fresh avocado slices, sea salt, and cracked pepper.