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: 0.7 cup Liquid Egg Whites; 0.3 cup Low-Fat Cottage Cheese; 1 cup Sliced White Mushrooms; 2 cups Fresh Spinach; 1 tbsp Avocado Oil; 1 slice Whole Grain Bread

Nutrition

Per serving

397 calories

Protein: 35g; 35% of calories
Carbs: 25g; 25% of calories
Fat: 18g; 40% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown and tender.
Toss in the fresh spinach and cook for about 1 minute until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet if needed and pour in the liquid egg whites, cooking undisturbed until the edges begin to set.
Carefully lift the edges with a spatula to let the uncooked egg flow underneath until the omelette is mostly firm.
Spread the cottage cheese and the sautéed vegetable mixture over one half of the egg whites.
Fold the omelette in half and cook for another 30 seconds to warm the filling.
Slide the omelette onto a plate and serve alongside a piece of toasted whole grain bread.

Nutrition

Ingredients

Instructions

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