YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelet with Cottage Cheese
A fluffy egg white omelet folded over sautéed spinach and mushrooms, served with creamy cottage cheese and sliced avocado for a silky finish.
INGREDIENTS
120 grams Egg Whites
50 grams Low-Fat Cottage Cheese
1 cup Spinach
0.5 cup Mushrooms
2 teaspoons Olive Oil
0.5 medium Avocado
1 slice Whole Wheat Bread
PREPARATION
Heat a non-stick skillet over medium heat with one teaspoon of olive oil.
Sauté the sliced mushrooms and spinach until the greens are wilted and mushrooms are tender.
Remove the vegetables from the pan and set aside.
Wipe the pan and add the remaining teaspoon of olive oil.
Pour in the whisked egg whites and cook undisturbed until the edges begin to set.
Spread the cottage cheese and sautéed vegetables over one half of the omelet.
Carefully fold the omelet in half and cook for another minute until the center is warm.
Slide onto a plate and serve with fresh avocado slices and toasted whole wheat bread.