YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Sautéed mushrooms and spinach folded into fluffy egg whites with a dollop of creamy cottage cheese, served alongside toasted sprouted bread and buttery avocado.
INGREDIENTS
3/4 cup Egg Whites
1/4 cup Low-Fat Cottage Cheese
1 cup Sliced White Mushrooms
1 cup Fresh Baby Spinach
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
1/4 medium 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 tender.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the pan clean and add the remaining oil, then pour in the egg whites.
Once the edges of the egg whites start to set, place the sautéed vegetables and cottage cheese onto one half of the omelette.
Carefully fold the other half over the filling and cook for another minute until the egg whites are fully firm.
Slide the omelette onto a plate and serve with a slice of toasted sprouted bread and sliced buttery avocado.