YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over creamy cottage cheese and sautéed spinach, served with earthy mushrooms and buttery sliced avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup sliced White Mushrooms
2 cups Baby Spinach
1 tbsp Avocado Oil
1 slice Sprouted Grain Bread
1/4 Avocado, sliced
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat and sauté the sliced mushrooms until they are golden brown.
Add the fresh baby spinach to the pan and cook just until wilted, then remove the vegetables and set them aside.
Wipe the skillet clean, add the remaining oil, and pour in the whisked egg whites, cooking until the edges are firm and the center is nearly set.
Spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelette.
Carefully fold the omelette in half and cook for one additional minute to allow the cottage cheese to warm through.
Slide the omelette onto a plate and serve immediately with a slice of toasted sprouted grain bread and fresh avocado slices.