YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over creamy cottage cheese and fresh spinach, served with savory sautéed mushrooms and a slice of toasted sprouted grain bread.
INGREDIENTS
170g Egg Whites
80g Low-Fat Cottage Cheese
1 cup sliced White Button Mushrooms
1 cup Fresh Spinach
1.25 tbsp Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat a non-stick skillet over medium heat and add half of the avocado oil.
Add the sliced mushrooms to the skillet and sauté until they are golden brown and tender.
Toss in the fresh spinach and cook just until wilted, then remove the mushrooms and spinach from the pan and set aside.
Wipe the skillet clean if necessary and add the remaining avocado oil.
Pour the egg whites into the skillet, cooking undisturbed until the edges begin to set.
Once the egg whites are mostly firm, spread the cottage cheese and the sautéed vegetable mixture over one half of the omelet.
Carefully fold the other half of the egg whites over the filling and cook for another minute to warm through.
While the omelet finishes, toast the slice of sprouted grain bread until crisp.
Slide the omelet onto a plate and serve immediately alongside the warm toast.