YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Sautéed Mushrooms
A light yet satisfying breakfast featuring delicate egg whites folded with fresh spinach and paired with savory sautéed mushrooms. The dish is enriched with a generous drizzle of olive oil to boost healthy fats, creating a perfectly balanced morning meal with vibrant flavors.
INGREDIENTS
4 egg whites (132g total)
1 cup fresh spinach (30g)
1/2 cup sliced mushrooms (35g)
6 teaspoons olive oil (27g)
PREPARATION
Preheat a non-stick skillet over medium heat and add 3 teaspoons of olive oil.
Add the sliced mushrooms and sauté until they start to turn golden, about 4-5 minutes.
Add the spinach to the skillet with the mushrooms, stirring until wilted, about 1-2 minutes. Transfer the mixture to a bowl.
Wipe the skillet clean and return it to the stove over medium heat. Add the remaining 3 teaspoons of olive oil.
Pour in the egg whites and let them set for about 1 minute.
Gently fold in the sautéed mushrooms and spinach, and cook until the egg whites are firm, about 2-3 minutes.
Slide the omelet onto a plate and serve immediately.