YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
A fluffy egg white omelette folded over warm spinach and creamy cottage cheese, served with savory sautéed mushrooms and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low Fat Cottage Cheese
1 cup sliced White Button Mushrooms
2 cups Fresh Spinach
2 teaspoons Avocado Oil
1/2 medium Avocado
PREPARATION
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté for 4-5 minutes 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 clean and add the remaining teaspoon of avocado oil.
Pour the egg whites into the pan and cook undisturbed until the edges begin to set.
Gently lift the edges with a spatula to let the uncooked egg flow underneath.
Once the egg whites are mostly opaque, spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelette.
Carefully fold the other half over the filling and cook for another minute to warm through.
Slide the omelette onto a plate and serve with the sliced avocado on the side.