YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
A fluffy egg white omelette folded over creamy cottage cheese and sautéed spinach and mushrooms, served with sprouted grain toast for a satisfyingly crisp finish.
INGREDIENTS
0.75 cup Egg Whites
0.5 cup Low-Fat Cottage Cheese
1 cup sliced Cremini Mushrooms
2 cups Fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
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 olive oil.
Pour the egg whites into the skillet, cooking undisturbed until the edges begin to set.
Gently lift the edges with a spatula to let the raw egg 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 cottage cheese is warmed through.
Serve immediately alongside a piece of toasted sprouted grain bread.