YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over savory sautéed mushrooms and spinach, filled with creamy cottage cheese and served with toasted sprouted grain bread.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
1 cup sliced White Mushrooms
2 cups Fresh Spinach
1.5 tbsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat one tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they are golden brown and tender.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the pan if necessary and add the remaining half tablespoon of olive oil.
Pour the egg whites into the skillet, letting them spread evenly across the bottom.
Once the edges are set and the bottom is firm, place the sautéed mushrooms, spinach, and cottage cheese on one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute until heated through.
Slide the omelette onto a plate and serve immediately with a side of toasted sprouted grain bread.