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 fresh spinach, served with savory mushrooms sautéed until golden brown.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-fat Cottage Cheese
1.5 cups Sliced Cremini Mushrooms
2 cups Fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1 slice Sourdough Bread
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté until they are tender and golden brown.
Toss in the fresh baby spinach and cook briefly until the leaves are just wilted.
Remove the sautéed mushrooms and spinach from the pan and set them aside on a plate.
Pour the egg whites into the same skillet, tilting the pan to cover the surface evenly.
Once the egg whites begin to set and turn opaque, spoon the cottage cheese and the vegetable mixture onto one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another minute until the cheese is warm.
Slide the omelette onto a plate and serve immediately alongside a piece of toasted sourdough bread.