YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Pan-seared egg whites folded with sautéed mushrooms and spinach, filled with dollops of cottage cheese and topped with buttery avocado.
INGREDIENTS
200g Liquid Egg Whites
1/4 cup Low Fat Cottage Cheese
1 cup Sliced White Mushrooms
1 cup Fresh Baby Spinach
1 tbsp Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
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 olive oil.
Pour the egg whites into the skillet, seasoned with a pinch of salt and pepper, and cook undisturbed until the edges begin to set.
Spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute until fully set.
Slide the omelette onto a plate and top with fresh avocado slices before serving.