YOUR SOLIN GENERATED RECIPE
Cottage Cheese Spinach Omelet with Sautéed Mushrooms
A fluffy egg and cottage cheese omelet folded over sautéed spinach and earthy mushrooms, finished with a sprinkle of cracked black pepper and a silky, melted center.
INGREDIENTS
2 Large Eggs
1/4 cup Egg Whites
1/3 cup 2% Cottage Cheese
1 cup Sliced White Mushrooms
1 cup Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat 1/2 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they are browned and tender, about 4-5 minutes.
Stir in the fresh spinach and cook until just wilted, then remove the vegetables from the pan and set them aside.
In a small bowl, whisk together the whole eggs and egg whites until the mixture is well combined and slightly frothy.
Wipe the skillet clean, add the remaining 1 teaspoon of olive oil, and pour in the egg mixture.
Let the eggs set for about a minute, then gently lift the edges with a spatula to let the uncooked egg flow underneath.
Once the eggs are mostly set but still slightly moist on top, spread the cottage cheese and sautéed vegetables over one half of the omelet.
Carefully fold the omelet in half and cook for another 30-60 seconds until the cottage cheese is warm and the center is silky.
Slide the omelet onto a plate and season with a pinch of sea salt and cracked black pepper if desired.