YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Pan-seared mushrooms and fresh spinach folded into fluffy egg whites with creamy cottage cheese and sliced avocado for a buttery finish.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/2 cup 2% Cottage Cheese
1 cup Sliced Cremini Mushrooms
2 cups Fresh Baby Spinach
1 tbsp Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the sliced mushrooms until they are golden brown.
Add the baby spinach to the skillet and cook for 1-2 minutes until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean, add the remaining olive oil, and pour in the egg whites, letting them cook undisturbed until the edges begin to set.
Gently spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for one more minute to ensure the center is warm.
Slide the omelette onto a plate and serve immediately with the fresh avocado slices and a crack of black pepper.