YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
A fluffy egg white omelette folded over creamy cottage cheese, sautéed mushrooms, and wilted spinach, finished with a touch of buttery avocado.
INGREDIENTS
0.75 cup Egg Whites
0.33 cup Low Fat Cottage Cheese
1 cup sliced White Mushrooms
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
0.25 medium Avocado
0.5 cup Blueberries
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.
Toss in the fresh spinach and cook just until wilted, then transfer the vegetables to a small bowl.
Wipe the skillet clean and add the remaining olive oil over medium heat.
Pour the egg whites into the skillet and cook undisturbed until the edges begin to set and the bottom is firm.
Carefully spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelette.
Fold the other half of the omelette over the filling and cook for another minute to ensure the cottage cheese is warm.
Slide the omelette onto a plate and top with sliced avocado.
Serve immediately with a side of fresh blueberries for a balanced breakfast.