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; 1/4 cup 2% Cottage Cheese; 1 cup sliced White Mushrooms; 1 cup fresh Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 1/4 medium Avocado

Nutrition

Per serving

421 calories

Protein: 34g; 31% of calories
Carbs: 25g; 23% of calories
Fat: 22g; 45% of calories

Ingredients

7 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 to the pan and sauté until they are browned and tender.
Toss in the fresh 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 and cook undisturbed until the edges are set and the bottom is lightly golden.
Dollop the cottage cheese over one half of the egg whites and top with the sautéed mushroom and spinach mixture.
Carefully fold the omelette in half and cook for another 60 seconds until the center is hot and set.
Toast the sprouted grain bread until golden and top with sliced avocado.
Slide the omelette onto a plate and serve immediately alongside the avocado toast.

Nutrition

Ingredients

Instructions

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