YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over a warm center of cottage cheese and sautéed spinach, served with savory mushrooms and buttery avocado slices.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup White Button Mushrooms
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
0.5 medium Avocado
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and spinach to the pan, sautéing until the mushrooms are tender and the spinach has completely wilted.
Remove the sautéed vegetables from the skillet and set them aside on a small plate.
Wipe the pan if necessary, then pour the liquid egg whites into the skillet, tilting the pan to ensure the bottom is evenly coated.
Allow the egg whites to cook undisturbed until the edges are set and the center is mostly firm.
Spread the cottage cheese and the reserved sautéed vegetables over one half of the omelet.
Carefully fold the other half of the egg whites over the filling and cook for one more minute to warm through.
Slide the omelet onto a plate and serve immediately with fresh avocado slices on the side.