YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Light egg whites folded over a warm center of creamy cottage cheese and wilted spinach, served with savory caramelized mushrooms.
INGREDIENTS
3/4 cup egg whites
1/2 cup low-fat cottage cheese
1 cup sliced mushrooms
2 cups fresh spinach
1 tbsp avocado oil
1/4 avocado, sliced
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they are browned 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 oil.
Pour in the egg whites and cook undisturbed until the edges are set and the center is almost firm.
Spread the cottage cheese over one half of the omelette and top with the sautéed mushrooms and spinach.
Carefully fold the omelette in half and cook for one more minute until the filling is heated through.
Slide the omelette onto a plate and garnish with the fresh sliced avocado.