YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
A fluffy egg white omelette folded over warm spinach and creamy cottage cheese, served with savory sautéed mushrooms and buttery avocado.
INGREDIENTS
150g Egg Whites
1/2 cup Low-fat Cottage Cheese
1 cup sliced White Button Mushrooms
2 cups Fresh Spinach
1 tablespoon Avocado Oil
1/4 medium Avocado
PREPARATION
Heat half of the avocado oil in a medium non-stick skillet over medium-high heat.
Add the sliced mushrooms and sauté for 4-5 minutes until they are golden brown and tender.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and add the remaining avocado oil over medium heat.
Pour the egg whites into the pan and let them cook undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.
Spread the cottage cheese evenly over one half of the egg whites, then top with the sautéed mushrooms and spinach.
Carefully fold the other half of the omelette over the filling and cook for 1 more minute to warm the cheese through.
Slide the omelette onto a plate and garnish with sliced avocado and a pinch of sea salt or cracked black pepper.