YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over warm cottage cheese and earthy sautéed mushrooms, finished with wilted spinach and a slice of buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
80g Low-Fat Cottage Cheese
100g Sliced White Button Mushrooms
60g Fresh Baby Spinach
1 tbsp Avocado Oil
40g Sliced Avocado
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they are golden brown and have released their moisture.
Add the 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 and add the remaining avocado oil over medium-low heat.
Pour the egg whites into the skillet, covering the bottom evenly.
Once the edges are set and the center is mostly firm, place the sautéed mushrooms, spinach, and cottage cheese onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute to warm the cottage cheese.
Slide the omelette onto a plate and top with fresh avocado slices and a pinch of sea salt if desired.