YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
A skillet-folded egg white omelet with spinach and creamy cottage cheese, served with sautéed mushrooms and a slice of golden toasted sprouted grain bread.
INGREDIENTS
170 grams Liquid Egg Whites
75 grams Low-fat Cottage Cheese
70 grams White Button Mushrooms
30 grams Baby Spinach
1 tablespoon Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they are browned and tender.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet and add the remaining oil.
Pour in the egg whites and cook undisturbed until the edges begin to set.
Carefully lift the edges to let the uncooked egg flow underneath.
Spread the cottage cheese and sautéed vegetables over one half of the omelet.
Fold the omelet in half and cook for another minute until heated through.
Serve immediately alongside a slice of golden toasted sprouted grain bread.