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 Liquid Egg Whites; 0.4 cup 2% Cottage Cheese; 1.5 cups sliced White Mushrooms; 1.5 cups Fresh Baby Spinach; 1.5 tablespoons Avocado Oil

Nutrition

Per serving

391 calories

Protein: 34g; 35% of calories
Carbs: 10g; 10% of calories
Fat: 24g; 55% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Heat half a tablespoon of avocado oil in a medium non-stick skillet over medium-high heat.
Add the sliced mushrooms to the pan and sauté for 5 minutes until they are browned and tender.
Add the spinach to the mushrooms and cook for 1 minute until just wilted, then remove the mixture from the pan and set aside.
Wipe the skillet clean and add the remaining tablespoon of avocado oil over medium heat.
Pour the egg whites into the skillet and let them cook undisturbed for 2 minutes until the edges are set.
Use a spatula to gently lift the edges, allowing the raw egg white to flow underneath until the base is firm.
Spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for 1 more minute until the center is warm and melty.

Nutrition

Ingredients

Instructions

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