YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites and a whole egg folded over creamy cottage cheese and sautéed spinach, finished with golden-brown mushrooms.
INGREDIENTS
0.5 cup Egg Whites
1 large Egg
0.5 cup 2% Cottage Cheese
1 cup sliced White Button Mushrooms
2 cups Fresh Spinach
1.5 tablespoons Avocado Oil
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they are golden-brown and have released their moisture.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the egg whites and the whole egg until well combined.
Wipe the skillet clean and heat the remaining avocado oil over medium-low heat.
Pour the egg mixture into the skillet, tilting the pan to ensure it covers the bottom evenly.
Once the edges are set and the bottom is firm, spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another minute until the cheese is warmed through.
Slide the omelette onto a plate and season with a pinch of sea salt and black pepper if desired.