YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over earthy sautéed mushrooms and spinach with a dollop of creamy cottage cheese, served with sprouted toast and buttery avocado.
INGREDIENTS
1/2 cup Egg Whites
1/2 cup Low Fat Cottage Cheese
1 cup White Button Mushrooms, sliced
2 cups Fresh Baby Spinach
1 tbsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 medium Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Add the sliced mushrooms and sauté until they are golden brown and tender.
Add the fresh spinach to the skillet and toss until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining olive oil over medium heat.
Pour the egg whites into the pan and cook undisturbed until the edges begin to set and turn opaque.
Gently lift the edges with a spatula to let the uncooked egg run underneath.
Once the egg whites are mostly set, spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelette.
Carefully fold the other half over the filling and cook for another minute until the cottage cheese is warmed through.
While the omelette finishes, toast the sprouted grain bread and top it with sliced avocado.
Slide the omelette onto a plate and serve immediately alongside the avocado toast.