Mushroom omelette & avocado cottage sourdough (Edit recipe)

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This omelette-avocado toast meal is a quick breakfast or lunch choice, can keep you full and fuel you fro the day. A refreshing combination with a savory dominance, buttery and creamy avocado spread, crispy toast and sweet, juicy orange topping. Enjoy!

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

17

Serves: 1

Ingredients

For the omelette

1 Egg
3 Egg Whites, (equals 100 grams)
1 tsp Extra Virgin Olive Oil, for the pan
0.5 cup White Mushrooms, Raw, sliced
1 pinch Black Pepper
1 pinch Salt

For the avocado spread

40 grams Cottage Cheese, Low-Fat, 2,2% fat
80 grams Avocado, mashed
2 tsp Lemon Juice
1 pinch Salt, to taste

Others

4 Cucumber, (or any veggie slices of your choice)
5 grams Parmesan Cheese, sprinkle on top
1 Sourdough Bread, one big slice (whole wheat) mine was 80 grams
3 - 4 pieces Orange

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat olive oil in a pan
When the oil is heated, cook the siced mushrooms for 40 seconds to a minute (not fully cooked)
Whisk the egg, eggwhites, salt and pepper in a bowl
Spread the mushrooms evenly on the pan and pour the egg mixture, place the lid on top
Cook on low heat until the eggs are frimed and can be flipped
Once flipped, cook for one ore minute, fold in half and coat with shredded parmesan
Mash the avocado to a bowl, mix with the cottage cheese, lemo juice and
Toast the slice of sourdough and spread the avocado mix
Top with orange and serve with veggies
I also sprinkled salt on my veggies and toast 🙂

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	137
Fat:	6 g
Carbohydrates:	16 g
Protein:	8 g
Cholesterol:	7 g
Sodium:	1024 mg
Fiber:	3 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.