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: 0.67 cup Egg Whites; 2 tablespoons Low-fat Cottage Cheese; 1 cup sliced Cremini Mushrooms; 1 cup Baby Spinach; 0.5 medium Avocado; 1 tablespoon Extra Virgin Olive Oil

Nutrition

Per serving

410 calories

Protein: 26g; 24% of calories
Carbs: 14g; 13% of calories
Fat: 30g; 62% 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 to the pan and sauté until they are tender and golden brown.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the skillet and set aside.
Wipe the skillet clean and add the remaining olive oil.
Pour the egg whites into the pan and cook undisturbed until the edges begin to set and turn opaque.
Carefully spoon the cottage cheese and the sautéed mushroom and spinach mixture onto one half of the omelette.
Fold the other half of the omelette over the filling and cook for one more minute until the cottage cheese is warmed through.
Slide the omelette onto a plate and serve immediately with fresh sliced avocado on top.

Nutrition

Ingredients

Instructions

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