YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over sautéed baby spinach and mushrooms, finished with a dollop of creamy cottage cheese and toasted walnuts for a satisfying crunch.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup Low-Fat Cottage Cheese
1.5 cups Sliced White Mushrooms
1.5 cups Fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Chopped Walnuts
1/2 cup Fresh Blueberries
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Sauté the sliced mushrooms until they are tender and golden brown.
Add the spinach to the skillet and cook just until wilted, then remove the vegetables and set them aside.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
Pour in the egg whites and cook slowly, lifting the edges to allow the raw egg to flow underneath.
Once the egg whites are nearly set, spread the sautéed mushrooms, spinach, and cottage cheese over one half of the omelette.
Fold the omelette in half and cook for an additional minute until the cottage cheese is warmed through.
Slide the omelette onto a plate, top with the chopped walnuts, and serve with a side of fresh blueberries.