YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Tomatoes
A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, topped with juicy burst tomatoes and finished with a sprinkle of flaky sea salt.
INGREDIENTS
2/3 cup Egg Whites
1 large Whole Egg
1/3 cup Low Fat Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Avocado Oil
1/4 medium Avocado
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and the tomatoes are slightly softened.
In a small bowl, whisk together the egg whites and the whole egg until the mixture is well combined and slightly frothy.
Pour the egg mixture into the skillet, tilting the pan to ensure the eggs cover the vegetables evenly.
Allow the eggs to cook undisturbed for 2-3 minutes until the edges are set and the bottom is golden.
Spoon the cottage cheese onto one half of the omelet, then carefully fold the other half over the filling.
Cook for an additional minute to warm the cottage cheese through, then slide the omelet onto a plate.
Garnish with fresh avocado slices and a pinch of salt and pepper before serving.