YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
A fluffy egg white omelet folded over creamy cottage cheese and fresh spinach, served with savory sautéed mushrooms and buttery avocado.
INGREDIENTS
0.9 cup Egg Whites
0.25 cup Cottage Cheese
1 cup sliced Mushrooms
1 cup fresh Spinach
1 tablespoon Olive Oil
0.5 medium Avocado
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Sauté the sliced mushrooms until they are tender and browned.
Add the spinach to the skillet and cook until just wilted, then remove the vegetables and set them aside.
Wipe the skillet clean and heat the remaining olive oil over medium-low heat.
Pour in the egg whites and cook undisturbed until the edges start to set and the bottom is firm.
Spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelet.
Carefully fold the omelet in half and cook for another minute until the center is fully set.
Slide the omelet onto a plate and serve immediately with the sliced avocado on the side.