YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Dive into a fresh, protein-packed start with this light yet satisfying omelette. Fluffy egg whites are folded with vibrant spinach and earthy sautéed mushrooms, then paired with creamy low-fat cottage cheese and a hint of avocado for richness. This dish harmonizes textures and flavors to fuel your morning without weighing you down.
INGREDIENTS
5 large egg whites (approx. 150g)
1/2 cup low-fat cottage cheese (approx. 110g)
1 cup spinach
1/2 cup sliced mushrooms
2 teaspoons olive oil
1/4 medium avocado
PREPARATION
Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.
Sauté the sliced mushrooms until they are soft and lightly browned, about 3-4 minutes. Add the spinach and cook just until wilted, about 1 minute. Remove the vegetables from the skillet and set aside.
In a bowl, whisk together 5 egg whites until slightly frothy.
Pour the egg whites into the same skillet over medium-low heat and let them set gently. Once the edges begin to lift, spread the sautéed mushrooms and spinach evenly over the omelette.
Spoon the low-fat cottage cheese over the vegetables and allow the mixture to warm through for another minute until the egg whites are fully cooked.
Carefully fold the omelette in half and slide it onto a plate.
Top with quartered avocado pieces and season with salt and pepper to taste. Serve immediately.