YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
A light egg white omelette folded over creamy cottage cheese and earthy sautéed mushrooms, served with sprouted grain toast for a satisfying crunch.
INGREDIENTS
0.5 cup Egg Whites
0.5 cup Low-Fat Cottage Cheese
1 cup White Mushrooms
2 cups Fresh Spinach
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat and sauté the sliced mushrooms until they are golden brown.
Toss in the fresh spinach and cook until just wilted, then transfer the vegetables to a small bowl.
Wipe the skillet clean, add the remaining oil, and pour in the whisked egg whites.
Allow the egg whites to set undisturbed until the edges are firm and the center is mostly opaque.
Spoon the cottage cheese and the sautéed mushroom mixture onto one half of the omelette.
Carefully fold the omelette in half and cook for one more minute to warm the filling through.
Slide the omelette onto a plate and serve immediately with a slice of toasted sprouted grain bread.