YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Pan-seared egg whites folded over creamy cottage cheese and fresh spinach, served alongside mushrooms sautéed until they are perfectly caramelized.
INGREDIENTS
220g Egg Whites
60g 2% Cottage Cheese
100g Sliced Mushrooms
30g Fresh Spinach
1 tbsp Olive Oil
50g Sliced Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté until they release their moisture and become golden brown.
Toss in the fresh 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.
Carefully spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the egg whites.
Fold the omelette in half and cook for another minute until the cheese is warmed through.
Slide the omelette onto a plate and serve immediately with fresh avocado slices on the side.