Egg White Spinach Omelette 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 Omelette with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms

Enjoy a light yet filling breakfast that combines a delicate egg white omelette packed with fresh spinach and lightly sautéed mushrooms, complemented by a side of creamy low-fat cottage cheese, a slice of whole grain toast, and a small banana for a touch of natural sweetness. This dish balances textures and flavors to kick-start your day with energy and satisfaction.

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NUTRITION

377kcal
Protein
32.9g
Fat
7.1g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1/3 cup low-fat cottage cheese

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tsp olive oil

1 slice whole grain toast

1 small banana

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 2

    Sauté the sliced mushrooms until tender, about 3-4 minutes, then add the fresh spinach and cook until wilted.

  • 3

    In a bowl, whisk the 5 egg whites until slightly frothy. Pour the egg whites over the sautéed vegetables in the skillet.

  • 4

    Allow the egg whites to set, gently lifting the edges to let any uncooked egg flow underneath. Once fully cooked, fold the omelette in half.

  • 5

    Plate the omelette and serve with a side of 1/3 cup low-fat cottage cheese.

  • 6

    Toast 1 slice of whole grain bread and serve alongside a small banana for a complete breakfast.

Egg White Spinach Omelette 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 Omelette with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms

Enjoy a light yet filling breakfast that combines a delicate egg white omelette packed with fresh spinach and lightly sautéed mushrooms, complemented by a side of creamy low-fat cottage cheese, a slice of whole grain toast, and a small banana for a touch of natural sweetness. This dish balances textures and flavors to kick-start your day with energy and satisfaction.

NUTRITION

377kcal
Protein
32.9g
Fat
7.1g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1/3 cup low-fat cottage cheese

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tsp olive oil

1 slice whole grain toast

1 small banana

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 2

    Sauté the sliced mushrooms until tender, about 3-4 minutes, then add the fresh spinach and cook until wilted.

  • 3

    In a bowl, whisk the 5 egg whites until slightly frothy. Pour the egg whites over the sautéed vegetables in the skillet.

  • 4

    Allow the egg whites to set, gently lifting the edges to let any uncooked egg flow underneath. Once fully cooked, fold the omelette in half.

  • 5

    Plate the omelette and serve with a side of 1/3 cup low-fat cottage cheese.

  • 6

    Toast 1 slice of whole grain bread and serve alongside a small banana for a complete breakfast.