YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over savory sautéed mushrooms and spinach, filled with creamy cottage cheese for a protein-rich start that is wonderfully melty.
INGREDIENTS
0.8 cup Egg Whites
0.5 cup Low Fat Cottage Cheese
1 cup White Button Mushrooms, sliced
2 cups Fresh Spinach
1.5 tablespoons Extra Virgin Olive Oil
0.5 cup Blueberries
PREPARATION
Heat one tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they are golden brown and have released their moisture.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean if necessary and add the remaining half tablespoon of olive oil.
Pour the egg whites into the skillet, letting them spread evenly across the bottom.
As the edges set, lift them with a spatula to let the uncooked egg flow underneath.
Once the egg whites are nearly set, spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.
Carefully fold the other half over the filling and cook for another minute until the cottage cheese is warmed through.
Slide the omelette onto a plate and serve immediately with a side of fresh blueberries.