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

Start your day with a light yet filling omelette that beautifully marries the delicate fluffiness of egg whites with vibrant spinach, earthy sautéed mushrooms, and a creamy side of cottage cheese. Accompanied by a serving of hearty oats and a burst of fresh blueberries, this dish offers a balanced blend of flavors and textures to energize your morning without weighing you down.

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NUTRITION

386kcal
Protein
36.7g
Fat
12.8g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 165g)

½ cup low-fat cottage cheese (113g)

1 cup fresh spinach

½ cup sliced mushrooms (35g)

2 tsp olive oil

¼ cup rolled oats (20g dry)

¼ cup blueberries (37g)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet and allow them to start setting.

  • 4

    Sprinkle in the fresh spinach and sliced mushrooms. Fold the omelette gently when the egg whites begin to firm up, ensuring the spinach wilts and mushrooms heat through.

  • 5

    Remove the omelette from the skillet and plate it alongside ½ cup of low-fat cottage cheese.

  • 6

    In a small saucepan, prepare the rolled oats as per package instructions, using water or a milk alternative if desired.

  • 7

    Top the cooked oats with ¼ cup of fresh blueberries.

  • 8

    Serve the omelette with the side of oats and cottage cheese for a balanced, nutritious 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

Start your day with a light yet filling omelette that beautifully marries the delicate fluffiness of egg whites with vibrant spinach, earthy sautéed mushrooms, and a creamy side of cottage cheese. Accompanied by a serving of hearty oats and a burst of fresh blueberries, this dish offers a balanced blend of flavors and textures to energize your morning without weighing you down.

NUTRITION

386kcal
Protein
36.7g
Fat
12.8g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 165g)

½ cup low-fat cottage cheese (113g)

1 cup fresh spinach

½ cup sliced mushrooms (35g)

2 tsp olive oil

¼ cup rolled oats (20g dry)

¼ cup blueberries (37g)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet and allow them to start setting.

  • 4

    Sprinkle in the fresh spinach and sliced mushrooms. Fold the omelette gently when the egg whites begin to firm up, ensuring the spinach wilts and mushrooms heat through.

  • 5

    Remove the omelette from the skillet and plate it alongside ½ cup of low-fat cottage cheese.

  • 6

    In a small saucepan, prepare the rolled oats as per package instructions, using water or a milk alternative if desired.

  • 7

    Top the cooked oats with ¼ cup of fresh blueberries.

  • 8

    Serve the omelette with the side of oats and cottage cheese for a balanced, nutritious breakfast.