YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Sautéed Mushrooms
Fluffy egg whites pan-seared with nutrient-dense spinach and earthy cremini mushrooms, seasoned simply to highlight the tender sautéed vegetables.
INGREDIENTS
110 grams Egg Whites
100 grams Sliced White Mushrooms
50 grams Fresh Baby Spinach
1.5 tablespoons Avocado Oil
PREPARATION
Heat one tablespoon of avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté until they release their moisture and become golden brown.
Stir in the fresh spinach and cook for about one minute until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean if needed and add the remaining half tablespoon of avocado oil.
Pour the egg whites into the skillet and cook undisturbed until the edges are set and the center is nearly firm.
Spread the sautéed mushrooms and spinach over one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for one more minute to heat through.
Slide the omelette onto a plate and season with a pinch of sea salt and cracked black pepper before serving.