Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms (with Toast & Avocado Side)

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 (with Toast & Avocado Side)

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms (with Toast & Avocado Side)

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelette packed with fresh spinach, creamy low-fat cottage cheese, and sautéed mushrooms. Paired with a crisp slice of whole wheat toast and a refreshing avocado garnish, this meal balances flavors and textures for a delightful, energizing start to your day.

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NUTRITION

393kcal
Protein
33.6g
Fat
17.2g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1 cup fresh spinach

½ cup low-fat cottage cheese (113g)

½ cup sliced mushrooms (35g)

2 tsp olive oil

1 slice whole wheat bread (28g)

1/4 avocado (50g)

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PREPARATION

  • 1

    Lightly spray a non-stick skillet with half of the olive oil (1 tsp) and heat over medium heat.

  • 2

    Add the spinach to the skillet and sauté for about 1 minute until just wilted.

  • 3

    Pour the egg whites into the skillet, gently stirring to combine with the spinach, and cook until the edges begin to set.

  • 4

    Evenly sprinkle the low-fat cottage cheese over the egg whites, then add the sliced mushrooms on one half of the omelette.

  • 5

    Allow the omelette to set further for another 1-2 minutes, then carefully fold it over to cover the mushrooms and cottage cheese.

  • 6

    In a separate small pan, heat the remaining 1 tsp of olive oil over medium heat and lightly toast the whole wheat bread until it is crisp on both sides.

  • 7

    Slice or mash the 1/4 avocado and spread or arrange it on the plate alongside the toast and omelette.

  • 8

    Serve the egg white spinach omelette hot, garnished with the avocado, and enjoy a balanced morning meal.

Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms (with Toast & Avocado Side)

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 (with Toast & Avocado Side)

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms (with Toast & Avocado Side)

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelette packed with fresh spinach, creamy low-fat cottage cheese, and sautéed mushrooms. Paired with a crisp slice of whole wheat toast and a refreshing avocado garnish, this meal balances flavors and textures for a delightful, energizing start to your day.

NUTRITION

393kcal
Protein
33.6g
Fat
17.2g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1 cup fresh spinach

½ cup low-fat cottage cheese (113g)

½ cup sliced mushrooms (35g)

2 tsp olive oil

1 slice whole wheat bread (28g)

1/4 avocado (50g)

PREPARATION

  • 1

    Lightly spray a non-stick skillet with half of the olive oil (1 tsp) and heat over medium heat.

  • 2

    Add the spinach to the skillet and sauté for about 1 minute until just wilted.

  • 3

    Pour the egg whites into the skillet, gently stirring to combine with the spinach, and cook until the edges begin to set.

  • 4

    Evenly sprinkle the low-fat cottage cheese over the egg whites, then add the sliced mushrooms on one half of the omelette.

  • 5

    Allow the omelette to set further for another 1-2 minutes, then carefully fold it over to cover the mushrooms and cottage cheese.

  • 6

    In a separate small pan, heat the remaining 1 tsp of olive oil over medium heat and lightly toast the whole wheat bread until it is crisp on both sides.

  • 7

    Slice or mash the 1/4 avocado and spread or arrange it on the plate alongside the toast and omelette.

  • 8

    Serve the egg white spinach omelette hot, garnished with the avocado, and enjoy a balanced morning meal.