YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Pan-seared egg whites folded with sautéed mushrooms and fresh spinach, filled with protein-rich cottage cheese and topped with buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-fat Cottage Cheese
1 cup Sliced White Mushrooms
2 cups Fresh Spinach
1 tbsp Avocado Oil
1/2 medium Avocado
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the sliced mushrooms to the pan 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 skillet if needed, then pour in the egg whites and cook over medium heat until the edges are set.
Spoon the cottage cheese and the sautéed vegetable mixture onto one half of the omelette.
Carefully fold the omelette in half and cook for another minute until the center is warm.
Slide the omelette onto a plate and garnish with fresh sliced avocado and a pinch of sea salt.