YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
A fluffy egg white omelette folded over sautéed spinach, earthy mushrooms, and creamy cottage cheese, finished with buttery avocado slices.
INGREDIENTS
0.75 cup Egg Whites
0.33 cup 2% Cottage Cheese
1 cup White Button Mushrooms, sliced
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
0.5 medium Avocado, sliced
PREPARATION
Heat half the olive oil in a non-stick skillet over medium heat.
Add sliced mushrooms and sauté until browned and tender.
Toss in the spinach and cook until just wilted, then remove vegetables from the pan and set aside.
Wipe the skillet, add the remaining oil, and pour in the whisked egg whites.
Cook until the edges are set, then spoon the cottage cheese and sautéed vegetables onto one half of the omelette.
Fold the omelette over the filling and cook for another minute until heated through.
Slide onto a plate and serve with fresh avocado slices on top.