YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
Egg whites whisked and pan-seared with earthy mushrooms and wilted spinach, served with a dollop of creamy cottage cheese.
INGREDIENTS
3/4 cup Egg Whites
1/3 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 medium non-stick skillet over medium-high heat.
Add the sliced mushrooms and sauté for 3-4 minutes until they are browned and tender.
Add the fresh spinach to the pan and cook for 1 minute until just wilted, then remove vegetables from the pan and set aside.
Wipe the pan clean and add the remaining avocado oil over medium heat.
Pour the egg whites into the skillet and let them cook undisturbed for 2-3 minutes until the edges are firm and the center is mostly set.
Place the sautéed mushrooms, spinach, and the cottage cheese onto one half of the egg whites.
Carefully fold the other half of the omelet over the filling and cook for another 60 seconds to warm the cottage cheese.
Slide the omelet onto a plate and serve immediately with a toasted slice of sprouted grain bread.