Name: Egg White Spinach Omelette with Cottage Cheese and Sautéed Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 cup Liquid Egg Whites; 0.25 cup 2% Cottage Cheese; 0.75 tablespoon Extra Virgin Olive Oil; 2 cups Fresh Spinach; 1 cup Cherry Tomatoes; 2.1 ounces Avocado

Nutrition

Per serving

390 calories

Protein: 34g; 35% of calories
Carbs: 17g; 17% of calories
Fat: 21g; 48% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to blister and soften.
Toss in the fresh spinach and cook just until wilted, then remove the tomatoes and spinach from the pan and set aside.
Wipe the skillet if necessary and pour in the egg whites, cooking undisturbed until the edges begin to set.
Gently lift the edges of the omelette to let uncooked egg flow underneath.
Once the egg whites are mostly opaque, spread the cottage cheese and sautéed spinach over one half.
Fold the omelette over the filling and cook for another minute until heated through.
Slide the omelette onto a plate and serve alongside the blistered tomatoes and sliced avocado.

Nutrition

Ingredients

Instructions

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