Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

Savor a protein-packed morning delight featuring a fluffy omelet made with a blend of whole egg and egg whites, fresh spinach, and earthy sautéed mushrooms, crowned with a dollop of creamy, low-fat cottage cheese. This well-rounded dish is finished with a drizzle of extra virgin olive oil that brings rich flavor and satisfying calories to power your day.

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NUTRITION

526kcal
Protein
32.4g
Fat
41.4g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

3 Egg Whites (approx 99g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/2 cup Sliced Button Mushrooms (35g)

2.5 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    In a bowl, whisk together the whole egg and egg whites with a pinch of salt and pepper.

  • 2

    Heat 2.5 tablespoons of extra virgin olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms and sauté for about 3-4 minutes until they begin to soften and turn golden.

  • 4

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 5

    Pour the egg mixture evenly over the vegetables, allowing it to cook undisturbed for 2 minutes.

  • 6

    Gently sprinkle the low-fat cottage cheese over one half of the omelet.

  • 7

    Using a spatula, fold the omelet in half and continue cooking for an additional 1-2 minutes until the eggs are fully set.

  • 8

    Remove from heat, season with additional salt and pepper if desired, and serve warm.

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

Savor a protein-packed morning delight featuring a fluffy omelet made with a blend of whole egg and egg whites, fresh spinach, and earthy sautéed mushrooms, crowned with a dollop of creamy, low-fat cottage cheese. This well-rounded dish is finished with a drizzle of extra virgin olive oil that brings rich flavor and satisfying calories to power your day.

NUTRITION

526kcal
Protein
32.4g
Fat
41.4g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

3 Egg Whites (approx 99g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/2 cup Sliced Button Mushrooms (35g)

2.5 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    In a bowl, whisk together the whole egg and egg whites with a pinch of salt and pepper.

  • 2

    Heat 2.5 tablespoons of extra virgin olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms and sauté for about 3-4 minutes until they begin to soften and turn golden.

  • 4

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 5

    Pour the egg mixture evenly over the vegetables, allowing it to cook undisturbed for 2 minutes.

  • 6

    Gently sprinkle the low-fat cottage cheese over one half of the omelet.

  • 7

    Using a spatula, fold the omelet in half and continue cooking for an additional 1-2 minutes until the eggs are fully set.

  • 8

    Remove from heat, season with additional salt and pepper if desired, and serve warm.