YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over a creamy cottage cheese center with earthy sautéed mushrooms and wilted spinach, served with toasted whole grain bread for a satisfying crunch.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup Low-Fat Cottage Cheese (1%)
1 cup Sliced White Mushrooms
1 cup Fresh Baby Spinach
1 tbsp Avocado Oil
1 slice Whole Wheat Bread
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are browned and tender.
Toss in the fresh baby spinach and cook just until it begins to wilt, then remove the vegetables from the pan and set aside.
Wipe the skillet if necessary and pour in the egg whites, cooking over medium-low heat until the edges are set and the center is almost firm.
Spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelet.
Carefully fold the other half of the egg whites over the filling and cook for another minute until heated through.
Toast the whole wheat bread until golden brown.
Slide the omelet onto a plate and serve immediately with the warm toast.