YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Fluffy egg whites folded over a center of creamy cottage cheese and fresh spinach, served with savory mushrooms sautéed until golden and tender.
INGREDIENTS
0.75 cup Egg Whites
0.5 cup 2% Cottage Cheese
1 cup Sliced White Mushrooms
1 cup Fresh Baby Spinach
1.5 tablespoons Avocado Oil
PREPARATION
Heat half a tablespoon of avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean and heat the remaining tablespoon of avocado oil over medium-low heat.
Pour the egg whites into the skillet and let them cook undisturbed until the edges are set and the bottom is lightly golden.
Carefully lift the edges of the omelette to allow any uncooked egg white to flow underneath.
Once the eggs are nearly set, spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelette.
Fold the other half over the filling and cook for one more minute until the cottage cheese is warmed through and the omelette is firm.