YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over creamy cottage cheese and earthy sautéed mushrooms, served with sliced avocado and toasted sprouted bread.
INGREDIENTS
180g Liquid Egg Whites
75g Low-fat Cottage Cheese (2%)
70g Sliced White Button Mushrooms
30g Fresh Baby Spinach
1 tbsp Extra Virgin Olive Oil
1/2 Medium Avocado
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until they are golden brown and tender.
Stir in the baby spinach and cook for 1 minute until just wilted, then transfer the mushroom and spinach mixture to a small bowl.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
Pour the liquid egg whites into the skillet and let them cook undisturbed for 2-3 minutes until the edges are set.
Carefully lift the edges of the omelet with a spatula to allow any uncooked egg to flow to the bottom.
Once the top of the egg whites is mostly set, spoon the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelet.
Fold the other half of the omelet over the filling and cook for 1 more minute to warm the cheese.
While the omelet finishes, toast the sprouted grain bread until crisp.
Slide the omelet onto a plate and serve with the toasted bread and fresh avocado slices on the side.