YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over sautéed mushrooms and spinach with a dollop of creamy cottage cheese, served alongside toasted whole-grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Sliced White Mushrooms
2 cups Fresh Spinach
1 tbsp Avocado Oil
1 slice Whole Grain Bread
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining avocado oil over medium-low heat.
Pour in the egg whites and cook undisturbed until the edges begin to set.
Gently lift the edges with a spatula to let the raw egg flow underneath.
Once the egg whites are nearly set, place the sautéed vegetables and cottage cheese on one half of the omelette.
Carefully fold the other half over the filling and cook for another minute to warm through.
Serve immediately with a slice of toasted whole grain bread.