Cottage Cheese Spinach Omelet with Sautéed Mushrooms

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

Cottage Cheese Spinach Omelet with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Spinach Omelet with Sautéed Mushrooms

Enjoy a light yet satisfying vegetarian omelet, bursting with the creaminess of low-fat cottage cheese and the vibrant flavors of fresh spinach and earthy mushrooms, all sautéed in fragrant olive oil. This dish is perfectly balanced for a nutritious start to your day.

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NUTRITION

298kcal
Protein
26.7g
Fat
16.4g
Carbs
8.0g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

1 large Egg White

1/2 cup Low-Fat Cottage Cheese

1 cup fresh Spinach

1 cup Sliced Mushrooms

2 tsp Olive Oil

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PREPARATION

  • 1

    In a small bowl, whisk together the whole egg and egg white until well combined.

  • 2

    Stir in the low-fat cottage cheese gently to keep it chunky.

  • 3

    Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the spinach and sliced mushrooms, and sauté until the mushrooms are tender and the spinach is wilted, about 3-4 minutes.

  • 4

    Pour the egg and cottage cheese mixture evenly over the vegetables in the skillet.

  • 5

    Allow the mixture to set on medium-low heat. When the edges begin to lift from the pan, gently fold the omelet in half.

  • 6

    Drizzle the remaining olive oil around the omelet for added flavor and moisture. Cook for another minute until the inside is just set.

  • 7

    Slide the omelet onto a plate and serve warm.

Cottage Cheese Spinach Omelet with Sautéed Mushrooms

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

Cottage Cheese Spinach Omelet with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Spinach Omelet with Sautéed Mushrooms

Enjoy a light yet satisfying vegetarian omelet, bursting with the creaminess of low-fat cottage cheese and the vibrant flavors of fresh spinach and earthy mushrooms, all sautéed in fragrant olive oil. This dish is perfectly balanced for a nutritious start to your day.

NUTRITION

298kcal
Protein
26.7g
Fat
16.4g
Carbs
8.0g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

1 large Egg White

1/2 cup Low-Fat Cottage Cheese

1 cup fresh Spinach

1 cup Sliced Mushrooms

2 tsp Olive Oil

PREPARATION

  • 1

    In a small bowl, whisk together the whole egg and egg white until well combined.

  • 2

    Stir in the low-fat cottage cheese gently to keep it chunky.

  • 3

    Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the spinach and sliced mushrooms, and sauté until the mushrooms are tender and the spinach is wilted, about 3-4 minutes.

  • 4

    Pour the egg and cottage cheese mixture evenly over the vegetables in the skillet.

  • 5

    Allow the mixture to set on medium-low heat. When the edges begin to lift from the pan, gently fold the omelet in half.

  • 6

    Drizzle the remaining olive oil around the omelet for added flavor and moisture. Cook for another minute until the inside is just set.

  • 7

    Slide the omelet onto a plate and serve warm.