YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese, Sautéed Mushrooms, and Toast with Almond Butter
Enjoy a light yet satisfying breakfast that combines a fluffy egg white omelet loaded with fresh spinach and sautéed mushrooms, complemented by a side of creamy low-fat cottage cheese. The meal is rounded out with a slice of whole wheat toast topped with almond butter, offering a perfect balance of protein, healthy fats, and whole grains to keep you fueled through your morning.
INGREDIENTS
4 egg whites (approx 120g total)
1 cup fresh spinach
1/2 cup low-fat cottage cheese
1/2 cup sliced mushrooms
3 tsp olive oil
1 slice whole wheat toast
1 tbsp almond butter
PREPARATION
Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.
Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they soften and start to brown.
In a bowl, whisk together the egg whites with a pinch of salt and pepper.
Add the fresh spinach to the skillet with mushrooms and cook for an additional minute until just wilted.
Pour the egg whites over the spinach and mushrooms, letting them set gently to form an omelet. Tilt the pan if needed to help even cooking.
Once the egg whites are set, carefully fold the omelet in half and slide it onto a plate.
Serve the omelet with a side of low-fat cottage cheese.
Toast the whole wheat bread and spread almond butter evenly on top.
Enjoy your nutritious breakfast, pairing the savory omelet with the sweet, crunchy toast.