YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Fluffy egg whites folded over fresh spinach and creamy cottage cheese, served with blistered tomatoes and toasted sprouted bread.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-Fat Cottage Cheese
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 medium Avocado
PREPARATION
Heat a non-stick skillet over medium heat with one teaspoon of olive oil.
Add the cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and the tomatoes are slightly blistered.
Remove the vegetables from the pan and set them aside on a plate.
Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.
Pour the whisked egg whites into the skillet, tilting the pan to ensure they cover the surface evenly.
Once the egg whites are mostly set, spread the cottage cheese and the sautéed vegetables across one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for one more minute until the cottage cheese is warm.
Slide the omelette onto a plate and serve with a slice of toasted sprouted grain bread topped with sliced avocado.