YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over a warm center of creamy cottage cheese and wilted spinach, served with savory mushrooms sautéed until golden brown.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/2 cup Low-fat Cottage Cheese (2%)
1 cup Sliced Cremini Mushrooms
1 cup Fresh Baby Spinach
1 tablespoon Avocado Oil
1/4 medium Avocado, sliced
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the sliced mushrooms to the pan and sauté until they are tender and have developed a golden brown color.
Stir in the fresh spinach and cook for about 30 seconds until just wilted, then remove the mushroom and spinach mixture from the pan and set aside.
Lower the heat to medium and pour the liquid egg whites into the same skillet, tilting the pan to ensure they cover the bottom evenly.
Once the egg whites are almost set, spoon the cottage cheese and the sautéed vegetable mixture onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute to allow the cottage cheese to warm through.
Slide the omelette onto a plate and garnish with the fresh avocado slices before serving.