YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
Pan-seared egg whites folded with fresh spinach and cottage cheese, served alongside earthy sautéed mushrooms and slices of buttery avocado.
INGREDIENTS
1 cup Egg Whites
0.5 cup Low-fat Cottage Cheese
1 cup sliced White Mushrooms
2 cups Baby Spinach
1 teaspoon Extra Virgin Olive Oil
0.5 medium Avocado
PREPARATION
Heat a non-stick skillet over medium heat and add the olive oil.
Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet if necessary and pour in the egg whites, cooking until the edges are set and the center is almost firm.
Spread the cottage cheese and the sautéed vegetable mixture over one half of the egg whites.
Carefully fold the omelet in half and cook for another minute until the cottage cheese is warmed through.
Slide the omelet onto a plate and serve with freshly sliced avocado on the side.