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

Wake up to a nutrient-packed breakfast featuring a fluffy egg white omelet bursting with spinach and sautéed mushrooms, complemented by a smooth side of low-fat cottage cheese, a crisp slice of whole-grain toast with a light butter spread, and a creamy quarter avocado to round out the meal. This dish delivers a harmonious blend of textures and flavors that energize your morning while supporting your dietary goals.

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NUTRITION

396kcal
Protein
31g
Fat
19.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1/3 cup low-fat cottage cheese

1/2 cup sliced mushrooms

1/2 cup fresh spinach

1 tsp olive oil

1 slice whole grain bread

2 tsp butter

1/4 medium avocado

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add olive oil to the skillet and sauté the sliced mushrooms until tender, about 3-4 minutes. Add the fresh spinach and cook for an additional minute until wilted.

  • 3

    In a bowl, whisk the egg whites until slightly frothy. Pour the egg whites over the cooked mushrooms and spinach in the skillet.

  • 4

    Let the egg whites set around the edges, then gently lift the omelet with a spatula to allow uncooked egg whites to flow underneath. Cook until the top is just set.

  • 5

    Meanwhile, light-toast the whole-grain bread and spread with butter while it is still warm.

  • 6

    Plate the omelet and serve it alongside a portion of low-fat cottage cheese. Add the toasted bread and garnish with quartered avocado on the side.

  • 7

    Enjoy your protein-rich breakfast that blends savory flavors and varied textures for a nourishing start to your day.

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

Wake up to a nutrient-packed breakfast featuring a fluffy egg white omelet bursting with spinach and sautéed mushrooms, complemented by a smooth side of low-fat cottage cheese, a crisp slice of whole-grain toast with a light butter spread, and a creamy quarter avocado to round out the meal. This dish delivers a harmonious blend of textures and flavors that energize your morning while supporting your dietary goals.

NUTRITION

396kcal
Protein
31g
Fat
19.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1/3 cup low-fat cottage cheese

1/2 cup sliced mushrooms

1/2 cup fresh spinach

1 tsp olive oil

1 slice whole grain bread

2 tsp butter

1/4 medium avocado

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add olive oil to the skillet and sauté the sliced mushrooms until tender, about 3-4 minutes. Add the fresh spinach and cook for an additional minute until wilted.

  • 3

    In a bowl, whisk the egg whites until slightly frothy. Pour the egg whites over the cooked mushrooms and spinach in the skillet.

  • 4

    Let the egg whites set around the edges, then gently lift the omelet with a spatula to allow uncooked egg whites to flow underneath. Cook until the top is just set.

  • 5

    Meanwhile, light-toast the whole-grain bread and spread with butter while it is still warm.

  • 6

    Plate the omelet and serve it alongside a portion of low-fat cottage cheese. Add the toasted bread and garnish with quartered avocado on the side.

  • 7

    Enjoy your protein-rich breakfast that blends savory flavors and varied textures for a nourishing start to your day.