YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Sautéed Mushrooms
A fluffy egg white omelette folded over earthy sautéed mushrooms and fresh spinach, served with a slice of sprouted grain toast for a satisfyingly crisp finish.
INGREDIENTS
3/4 cup Egg Whites
1 cup Sliced White Button Mushrooms
1 cup Fresh Baby Spinach
1.5 tablespoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat one tablespoon of olive oil in a medium non-stick skillet over medium-high heat.
Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown and tender.
Toss in the baby spinach and stir constantly for about 1 minute until just wilted.
Remove the sautéed mushrooms and spinach from the pan and set them aside on a plate.
Wipe the skillet clean and add the remaining half tablespoon of olive oil over medium heat.
Pour the egg whites into the skillet, letting them spread evenly across the bottom.
Cook for 2-3 minutes until the edges are set and the center is mostly opaque.
Place the cooked vegetables onto one half of the omelette and carefully fold the other half over the filling.
Slide the omelette onto a plate and serve immediately with a toasted slice of sprouted grain bread.