Hearty Spinach & Mushroom Protein Omelette

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/2 cup fresh spinach, chopped
• 1/3 cup cremini mushrooms, sliced
• 2 tbsp finely diced red onion
• 1/4 cup low-fat cottage cheese
• 1 tsp olive oil
• Salt and pepper, to taste
• Pinch of smoked paprika
• 2 tbsp chopped fresh parsley

👨‍🍳 Instructions

1. 1
   Heat olive oil in a nonstick skillet over medium heat.
2. 2
   Add red onion and mushrooms, sauté for 3-4 minutes until softened.
3. 3
   Stir in spinach and cook for 1-2 minutes until wilted. Season with salt, pepper, and smoked paprika.
4. 4
   In a bowl, whisk eggs and egg whites until well blended.
5. 5
   Pour eggs evenly over the sautéed vegetables. Cook on low heat for 2 minutes.
6. 6
   Dollop cottage cheese on one half of the omelette. Gently fold the omelette in half and cook for 1-2 more minutes until set.
7. 7
   Slide onto a plate, garnish with fresh parsley, and serve warm.

📊 Nutritional Information

• Vitamin A: 42% DV
• Vitamin D: 18% DV
• Vitamin B12: 33% DV
• Iron: 16% DV
• Calcium: 19% DV
• Fiber: 2g
• Potassium: 420mg
• Magnesium: 9% DV

💡 Cooking Tips

• Use a nonstick skillet to prevent sticking and minimize oil use.
• Pre-chop vegetables to save time in the morning.
• For fluffier texture, whisk eggs vigorously to incorporate more air.
• Fold omelette gently to keep it intact and prevent spillage.