Name: Egg White Spinach Omelet 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; 1/2 cup Low Fat Cottage Cheese; 1 cup Sliced White Button Mushrooms; 2 cups Fresh Baby Spinach; 2 teaspoons Extra Virgin Olive Oil; 1/2 medium Avocado

Nutrition

Per serving

404 calories

Protein: 35g; 34% of calories
Carbs: 17g; 16% of calories
Fat: 23g; 50% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Sauté sliced mushrooms in a non-stick skillet with one teaspoon of olive oil over medium heat until 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 teaspoon of olive oil over medium-low heat.
Pour in the egg whites and cook undisturbed until the edges are set and the top is almost opaque.
Spoon the cottage cheese and the sautéed vegetable mixture onto one half of the omelet.
Carefully fold the omelet over the filling and cook for one more minute to ensure the center is warm.
Slide the omelet onto a plate and serve immediately with fresh, buttery avocado slices on top.

Nutrition

Ingredients

Instructions

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