YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over a warm spinach and cottage cheese filling, served with savory mushrooms sautéed until they are perfectly caramelized.
INGREDIENTS
0.7 cup Liquid Egg Whites
0.5 cup Low-Fat Cottage Cheese
1 cup Sliced Mushrooms
2 cups Fresh Baby Spinach
1.5 tablespoons Avocado Oil
PREPARATION
Heat a half tablespoon of avocado oil in a medium non-stick skillet over medium-high heat.
Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.
Toss in the fresh baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining tablespoon of avocado oil over medium heat.
Pour the egg whites into the skillet and let them cook undisturbed until the edges are set and opaque.
Carefully lift the edges of the omelet to allow any uncooked egg to flow underneath.
Spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelet.
Fold the omelet in half and cook for one more minute until the center is warm and the egg is fully set.