YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Lightly whisked egg whites folded over wilted spinach and creamy cottage cheese, served with savory sautéed mushrooms and slices of buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup sliced White Mushrooms
1 cup fresh Spinach
2 tablespoons Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Heat one tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet 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.
Wipe the skillet clean and add the remaining tablespoon of olive oil over medium-low heat.
Pour the whisked egg whites into the skillet, letting them spread evenly across the bottom.
Once the edges are set and the center is almost firm, 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 heated through.
Slide the omelette onto a plate and serve immediately with fresh slices of buttery avocado on the side.