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

Savor a light yet satisfying morning dish—a fluffy egg white omelette filled with vibrant spinach and tender sautéed mushrooms, perfectly complemented by a creamy side of low‐fat cottage cheese and a hint of crunch from toasted walnuts. This nutrient-packed breakfast balances delicate flavors and textures while meeting your protein and calorie goals.

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NUTRITION

390kcal
Protein
32.3g
Fat
25g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g total)

1 cup raw spinach (30g)

1 cup sliced white mushrooms (70g)

1/2 cup low-fat cottage cheese (113g)

4 teaspoons olive oil

1 tablespoon toasted walnuts

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they begin to soften, about 3-4 minutes.

  • 3

    Toss in the raw spinach and cook until just wilted, about 1-2 minutes. Remove the vegetables from the skillet and set aside.

  • 4

    In a bowl, whisk the 4 egg whites until slightly frothy.

  • 5

    Wipe the skillet clean and return it over medium heat with the remaining 2 teaspoons of olive oil.

  • 6

    Pour the egg whites into the skillet, swirling to evenly cover the surface. Allow them to cook gently until set around the edges.

  • 7

    Sprinkle the sautéed mushrooms and wilted spinach evenly over one half of the omelette.

  • 8

    Carefully fold the omelette in half and cook for another minute to ensure it is fully set.

  • 9

    Plate the omelette and serve with a side of 1/2 cup low-fat cottage cheese. Garnish the cottage cheese with 1 tablespoon of toasted walnuts for added crunch and flavor.

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

Savor a light yet satisfying morning dish—a fluffy egg white omelette filled with vibrant spinach and tender sautéed mushrooms, perfectly complemented by a creamy side of low‐fat cottage cheese and a hint of crunch from toasted walnuts. This nutrient-packed breakfast balances delicate flavors and textures while meeting your protein and calorie goals.

NUTRITION

390kcal
Protein
32.3g
Fat
25g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g total)

1 cup raw spinach (30g)

1 cup sliced white mushrooms (70g)

1/2 cup low-fat cottage cheese (113g)

4 teaspoons olive oil

1 tablespoon toasted walnuts

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they begin to soften, about 3-4 minutes.

  • 3

    Toss in the raw spinach and cook until just wilted, about 1-2 minutes. Remove the vegetables from the skillet and set aside.

  • 4

    In a bowl, whisk the 4 egg whites until slightly frothy.

  • 5

    Wipe the skillet clean and return it over medium heat with the remaining 2 teaspoons of olive oil.

  • 6

    Pour the egg whites into the skillet, swirling to evenly cover the surface. Allow them to cook gently until set around the edges.

  • 7

    Sprinkle the sautéed mushrooms and wilted spinach evenly over one half of the omelette.

  • 8

    Carefully fold the omelette in half and cook for another minute to ensure it is fully set.

  • 9

    Plate the omelette and serve with a side of 1/2 cup low-fat cottage cheese. Garnish the cottage cheese with 1 tablespoon of toasted walnuts for added crunch and flavor.