YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over creamy cottage cheese and earthy sautéed mushrooms, served with sprouted toast and buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
1 cup Sliced Cremini Mushrooms
2 cups Fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1 ounce Avocado
PREPARATION
Place a non-stick skillet over medium heat and add half of the olive oil.
Sauté the sliced mushrooms until they are golden brown and tender, then add the spinach and cook until just wilted.
Remove the vegetables from the pan and set them aside in a small bowl.
Wipe the skillet clean and return to medium-low heat with the remaining olive oil.
Whisk the egg whites briefly until frothy, then pour into the skillet, swirling to cover the bottom.
Once the edges of the egg whites are set and the center is mostly firm, spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another minute to warm the cottage cheese.
Toast the sprouted grain bread and top with sliced avocado.
Slide the omelette onto a plate and serve immediately with the avocado toast on the side.