YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over a warm center of creamy cottage cheese and wilted spinach, served with savory sautéed mushrooms for a satisfyingly earthy finish.
INGREDIENTS
0.75 cup Egg Whites
0.33 cup Low-Fat Cottage Cheese (2%)
1 cup Sliced Mushrooms
2 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
0.5 medium Avocado
0.25 tsp Garlic Powder
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms 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.
In a small bowl, whisk the egg whites with garlic powder and a pinch of salt and pepper.
Wipe the skillet clean, add the remaining olive oil, and pour in the egg whites.
Let the egg whites cook undisturbed until the edges are set and the bottom is lightly golden.
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 top with freshly sliced avocado before serving.