Name: Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Egg Whites; 100g Low Fat Cottage Cheese; 100g Sliced White Button Mushrooms; 50g Fresh Baby Spinach; 1.25 tablespoons Avocado Oil

Nutrition

Per serving

352 calories

Protein: 33g; 37% of calories
Carbs: 10g; 11% of calories
Fat: 21g; 52% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté until they release their moisture and become golden brown.
Toss the fresh spinach into the pan with the mushrooms and cook until just wilted, then remove the vegetables and set them aside.
Wipe the skillet clean and add the remaining avocado oil over medium-low heat.
Pour the egg whites into the skillet and cook undisturbed until the edges are set and the center is opaque.
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 one additional minute until the cottage cheese is warmed through.
Slide the omelette onto a plate and season with a pinch of sea salt and cracked black pepper if desired.

Nutrition

Ingredients

Instructions

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