YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Light egg whites folded over creamy cottage cheese and savory sautéed mushrooms, served with wilted spinach and a slice of golden toasted sourdough.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup 2% Cottage Cheese
1 1/2 cups sliced White Mushrooms
2 cups Fresh Spinach
1 tablespoon Avocado Oil
1 slice Whole Wheat Bread
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté for 5 minutes until they are softened and browned.
Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted.
Remove half of the mushroom and spinach mixture from the pan and set aside for the filling.
Pour the egg whites into the skillet, ensuring they cover the bottom evenly.
Allow the egg whites to cook undisturbed for 2-3 minutes until the edges are firm and the center is mostly set.
Spoon the cottage cheese and the reserved mushroom-spinach mixture onto one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for one more minute to warm the cheese.
Slide the omelette onto a plate and serve immediately with a slice of golden toasted whole wheat bread.