YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over a creamy cottage cheese and spinach center, served with golden sautéed mushrooms and buttery avocado.
INGREDIENTS
0.65 cup Liquid Egg Whites
2 tbsp Low-Fat Cottage Cheese
1 cup sliced White Mushrooms
2 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
0.25 medium Avocado
PREPARATION
Heat half of the olive 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 pan clean and add the remaining olive oil.
Pour the egg whites into the skillet, cooking undisturbed until the edges begin to set.
Gently lift the edges to let uncooked egg flow underneath until the surface is mostly firm.
Spread the cottage cheese and the sautéed vegetable mixture over one half of the omelet.
Carefully fold the other half over the filling and cook for another 30 seconds to warm through.
Serve the omelet alongside a slice of toasted sprouted grain bread topped with sliced avocado.