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

A light yet satisfying breakfast featuring a fluffy egg white omelette loaded with fresh spinach, paired with creamy low-fat cottage cheese and earthy sautéed mushrooms. This dish is enhanced with a drizzle of olive oil to boost flavor and calories, making it a perfect start to your day while meeting your fitness goals.

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NUTRITION

411kcal
Protein
38.9g
Fat
24.2g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

1/3 cup Low-Fat Cottage Cheese (76g)

1 cup Sliced Mushrooms (70g)

Olive Oil (1 tbsp + 2 tsp, approx 25 ml)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they start to brown and soften.

  • 3

    Add the fresh spinach to the mushrooms and cook for an additional 1-2 minutes until wilted. Remove the mushrooms and spinach from the skillet and set aside.

  • 4

    Wipe the skillet clean and add 1 tablespoon of olive oil. Pour in the egg whites and let them cook undisturbed until the edges begin to set.

  • 5

    Gently lift the edges of the omelette with a spatula, allowing any uncooked egg whites to flow to the bottom.

  • 6

    Once the egg whites are mostly set, sprinkle the sautéed mushrooms and spinach evenly over one half of the omelette.

  • 7

    Spoon the low-fat cottage cheese over the filling.

  • 8

    Carefully fold the other half of the omelette over the filling and cook for another minute to ensure everything is warmed through.

  • 9

    Slide the omelette onto a plate and enjoy your protein-packed 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

A light yet satisfying breakfast featuring a fluffy egg white omelette loaded with fresh spinach, paired with creamy low-fat cottage cheese and earthy sautéed mushrooms. This dish is enhanced with a drizzle of olive oil to boost flavor and calories, making it a perfect start to your day while meeting your fitness goals.

NUTRITION

411kcal
Protein
38.9g
Fat
24.2g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

1/3 cup Low-Fat Cottage Cheese (76g)

1 cup Sliced Mushrooms (70g)

Olive Oil (1 tbsp + 2 tsp, approx 25 ml)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they start to brown and soften.

  • 3

    Add the fresh spinach to the mushrooms and cook for an additional 1-2 minutes until wilted. Remove the mushrooms and spinach from the skillet and set aside.

  • 4

    Wipe the skillet clean and add 1 tablespoon of olive oil. Pour in the egg whites and let them cook undisturbed until the edges begin to set.

  • 5

    Gently lift the edges of the omelette with a spatula, allowing any uncooked egg whites to flow to the bottom.

  • 6

    Once the egg whites are mostly set, sprinkle the sautéed mushrooms and spinach evenly over one half of the omelette.

  • 7

    Spoon the low-fat cottage cheese over the filling.

  • 8

    Carefully fold the other half of the omelette over the filling and cook for another minute to ensure everything is warmed through.

  • 9

    Slide the omelette onto a plate and enjoy your protein-packed breakfast.