YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Light egg whites folded over a warm center of creamy cottage cheese and earthy sautéed mushrooms, finished with tender wilted spinach.
INGREDIENTS
150g Egg Whites
60g 2% Cottage Cheese
100g Sliced White Button Mushrooms
30g Fresh Spinach
1.4 tablespoons Avocado Oil
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat a non-stick skillet over medium heat and add the avocado oil.
Add the sliced mushrooms to the pan 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.
Pour the egg whites into the same skillet, swirling to cover the bottom of the pan evenly.
Once the edges of the egg whites are set and the bottom is firm, spoon the cottage cheese and the sautéed vegetable mixture onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute until the center is warm and the egg is fully opaque.
Slide the omelette onto a plate and season with sea salt and black pepper before serving.