YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
A fluffy egg white omelette filled with creamy cottage cheese and wilted spinach, served alongside earthy sautéed mushrooms and buttery avocado.
INGREDIENTS
0.4 cup Egg Whites
0.25 cup Low-fat Cottage Cheese
2 cups Baby Spinach
1 cup Sliced Cremini Mushrooms
1.5 tablespoons Extra Virgin Olive Oil
0.6 medium Avocado
1 slice Whole Wheat Bread
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the sliced mushrooms until they are golden brown.
Add the baby spinach to the pan and cook for one minute until just wilted, then remove the vegetables and set them aside.
Wipe the pan clean and add the remaining olive oil over medium-low heat.
Pour the egg whites into the skillet and cook undisturbed until the edges are set and the bottom is lightly firm.
Spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute to warm through.
Slide the omelette onto a plate and serve with a slice of toasted whole wheat bread and fresh avocado slices.