YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Pan-seared egg whites folded over creamy cottage cheese and fresh spinach, served with savory mushrooms and a slice of toasted whole grain bread.
INGREDIENTS
3/4 cup liquid egg whites
1/4 cup 2% cottage cheese
1 cup sliced white mushrooms
2 cups fresh spinach
1 tablespoon extra virgin olive oil
1 slice whole wheat bread
PREPARATION
Heat half of the olive 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 skillet clean and add the remaining olive oil.
Pour the egg whites into the pan and cook undisturbed until the edges are set and the bottom is lightly golden.
Spread the cottage cheese and the sautéed spinach and mushrooms over one half of the egg whites.
Carefully fold the omelette in half and cook for another 30-60 seconds until the center is hot.
Slide the omelette onto a plate and serve immediately with a piece of toasted whole wheat bread.