YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Pan-seared egg whites folded over cottage cheese and wilted spinach, finished with savory, golden-brown sautéed mushrooms.
INGREDIENTS
0.5 cup Egg Whites
1 large Whole Egg
100 grams Low-fat Cottage Cheese
1.5 cups White Button Mushrooms, sliced
2 cups Fresh Spinach
1 tablespoon Avocado Oil
PREPARATION
Place a non-stick skillet over medium heat and add half of the avocado oil.
Add the sliced mushrooms to the pan and sauté until they release their moisture and turn a deep golden brown.
Add the fresh spinach to the mushrooms and cook for 1 minute until just wilted, then remove the mixture from the pan and set aside.
In a small bowl, whisk together the egg whites and the whole egg until the mixture is uniform.
Wipe the skillet clean, add the remaining avocado oil, and pour in the egg mixture, tilting the pan to ensure even coverage.
Once the eggs are mostly set but still slightly moist on top, spoon the cottage cheese and the sautéed vegetable mixture onto one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another 60 seconds until the center is warm and the cheese is melty.
Slide the omelette onto a plate and season with a pinch of sea salt and cracked black pepper if desired.