YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Spinach Egg White Omelet with Sautéed Mushrooms
Pan-seared egg whites folded with creamy cottage cheese and wilted spinach, topped with earthy cremini mushrooms that have been sautéed until perfectly caramelized.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/2 cup 2% Cottage Cheese
1 1/2 cups Sliced Cremini Mushrooms
1 cup Fresh Baby Spinach
1 1/2 tablespoons Avocado Oil
PREPARATION
Heat a medium non-stick skillet over medium-high heat and add half of the avocado oil.
Add the sliced cremini mushrooms to the pan and sauté for 5-7 minutes until they are deeply browned and caramelized.
Toss in the baby spinach and cook for 1 minute until just wilted, then remove the mushroom and spinach mixture from the pan and set aside.
Wipe the skillet clean and return to medium heat with the remaining avocado oil.
Pour the egg whites into the skillet, swirling to cover the bottom, and cook until the edges are set and the center is opaque.
Spread the cottage cheese across one half of the omelet and top with the sautéed mushrooms and spinach.
Carefully fold the other half of the egg whites over the filling and cook for an additional minute to warm the cottage cheese.
Slide the omelet onto a plate and season with a pinch of sea salt and freshly cracked black pepper if desired.