YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Start your day with a nutritious, savory breakfast that pairs a fluffy egg white omelette filled with fresh spinach and tender sautéed mushrooms with a side of creamy low‐fat cottage cheese. A drizzle of olive oil and the smooth texture of avocado complete this flavorful plate, offering a satisfying balance of proteins, healthy fats, and vibrant flavors.
INGREDIENTS
5 egg whites (approx. 155g)
1 cup fresh spinach (30g)
1/2 cup sliced mushrooms (35g)
1/2 cup low-fat cottage cheese (113g)
1 tsp olive oil (4.5g)
1 tbsp olive oil (13.5g)
1/4 medium avocado (50g)
PREPARATION
Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.
Sauté the sliced mushrooms until they are tender and lightly browned. Remove and set aside.
Using the same skillet, add 1 tbsp of olive oil and gently wilt the spinach for about 1 minute.
Pour in the egg whites evenly over the spinach, allowing them to set and form an omelette. Season with salt and pepper as desired.
Once the egg whites are almost fully set, fold the omelette gently and slide it onto a plate.
Top one side of the omelette with the sautéed mushrooms and serve alongside the low-fat cottage cheese.
Add sliced avocado on the side for extra creaminess and healthy fats. Enjoy your balanced breakfast!