YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Pan-seared mushrooms and spinach folded into a fluffy egg white omelette with creamy cottage cheese and sourdough, toasted until golden.
INGREDIENTS
2/3 cup Egg Whites
1/3 cup Low-Fat Cottage Cheese
1 cup sliced White Mushrooms
1 cup Baby Spinach
1 tablespoon Avocado Oil
1 slice Sourdough Bread
PREPARATION
Heat a non-stick skillet over medium heat with half of the avocado oil.
Add the sliced mushrooms to the pan and sauté until they are browned and tender.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining avocado oil over medium-low heat.
Pour the egg whites into the skillet and cook undisturbed until the edges begin to set and the bottom is firm.
Spread the sautéed mushrooms, spinach, and cottage cheese over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another minute to warm the cheese.
Slide the omelette onto a plate and serve immediately with a slice of toasted sourdough bread.