YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over a warm center of creamy cottage cheese and wilted spinach, served with savory mushrooms sautéed until golden.
INGREDIENTS
200g Egg Whites
80g Low-fat Cottage Cheese
100g White Button Mushrooms
30g Baby Spinach
1.5 tbsp Avocado Oil
Pinch of Sea Salt and Black Pepper
PREPARATION
Place a non-stick skillet over medium heat and add half of the avocado oil.
Sauté the sliced mushrooms until they release their moisture and turn golden brown.
Add the fresh baby spinach to the skillet and toss until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean if needed, add the remaining avocado oil, and pour in the whisked egg whites.
Allow the egg whites to set undisturbed for a minute, then gently lift the edges to let the uncooked whites flow underneath.
Once the egg whites are nearly opaque, spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.
Carefully fold the other half over the filling and cook for another 30 seconds to warm through.
Slide the omelette onto a plate and season with a pinch of sea salt and freshly cracked black pepper.