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: 3/4 cup Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 1 cup Baby Spinach; 1 cup Sliced Mushrooms; 1 tablespoon Extra Virgin Olive Oil; 1/2 medium Avocado

Nutrition

Per serving

441 calories

Protein: 31g; 27% of calories
Carbs: 16g; 14% of calories
Fat: 30g; 59% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat half of the olive 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 clean and add the remaining olive oil over medium-low heat.
Pour the egg whites into the skillet, letting them spread evenly.
Once the edges are set, place the cottage cheese and the sautéed mushroom and spinach mixture onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another minute until the cheese is warm.
Slide the omelette onto a plate and serve with fresh avocado slices on the side.

Nutrition

Ingredients

Instructions

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