YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
A fluffy egg white omelet folded over creamy cottage cheese and fresh spinach, served with savory sautéed mushrooms and a slice of toasted sprouted 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 tablespoon Avocado Oil
1 slice Sprouted 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.
Add the fresh spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining avocado oil.
Whisk the egg whites briefly until frothy and pour them into the hot skillet.
Once the edges of the egg whites are set, place the sautéed mushrooms, spinach, and cottage cheese onto one half of the omelet.
Carefully fold the other half of the omelet over the filling and cook for another minute until the cottage cheese is warm.
Slide the omelet onto a plate and serve with a slice of toasted sprouted grain bread.