YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Sautéed Mushrooms
Pan-seared egg whites folded with sautéed mushrooms and baby spinach, finished with fresh avocado for a rich and buttery texture.
INGREDIENTS
1/2 cup Liquid Egg Whites
1 cup Sliced White Mushrooms
1 cup Baby Spinach
1 tbsp Extra Virgin Olive Oil
70g Fresh Avocado
1/4 tsp Garlic Powder
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Sauté the sliced mushrooms until they release their moisture and turn a deep golden brown.
Add the baby spinach to the skillet and cook just until wilted then remove the vegetables and set aside.
Wipe the pan clean and add the remaining olive oil over medium-low heat.
Pour in the egg whites and season with garlic powder, salt, and pepper.
Cook until the edges are firm and the center is set then place the mushroom and spinach mixture on one half.
Fold the omelette over the filling and slide it onto a plate.
Top with the fresh avocado slices and serve immediately.