YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Pan-seared egg whites folded over a creamy cottage cheese center and earthy sautéed vegetables, finished with buttery sliced avocado.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low Fat Cottage Cheese
100g Sliced White Mushrooms
60g Fresh Spinach
1 tablespoon Avocado Oil
1/4 Avocado
PREPARATION
Heat avocado oil in a non-stick skillet over medium heat.
Add sliced mushrooms and sauté until they release their moisture and turn golden brown.
Toss in the fresh spinach and cook until just wilted, then remove vegetables from the pan and set aside.
Pour the egg whites into the same skillet, let them set slightly, and lift the edges to allow uncooked egg to flow underneath.
Once the egg whites are mostly opaque, spread the cottage cheese and sautéed vegetables over one half.
Fold the omelette in half and cook for another minute until the center is warm and the cheese is slightly melty.
Slide onto a plate and top with fresh avocado slices and a pinch of salt and pepper.