YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over a creamy cottage cheese center and earthy sautéed mushrooms, finished with a sprinkle of fresh cracked pepper.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low Fat Cottage Cheese
1 cup sliced White Button Mushrooms
1 cup fresh Spinach
1 tablespoon Extra Virgin Olive Oil
1 slice Whole Wheat Bread
1/4 medium Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they are browned and tender.
Toss in the spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
Pour the egg whites into the skillet and let them set for a minute until the edges are firm.
Spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute until heated through.
Toast the whole wheat bread and top it with sliced avocado.
Slide the omelette onto a plate and serve immediately with the avocado toast.