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

Enjoy a light and nutritious breakfast featuring a fluffy egg white omelette filled with fresh spinach and complemented by a side of creamy low-fat cottage cheese and savory sautéed mushrooms. A perfect blend of flavors with just the right balance of healthy fats, proteins, and greens to kick start your day.

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NUTRITION

373kcal
Protein
33.0g
Fat
23.4g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/3 cup low-fat cottage cheese (approx. 75g)

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tsp olive oil (for sautéing mushrooms)

1 tsp butter (for omelette)

3 tsp extra virgin olive oil (drizzle)

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté until they begin to soften, about 3-4 minutes. Remove and set aside.

  • 3

    In the same skillet, add 1 teaspoon of butter and let it melt.

  • 4

    Pour in the 6 egg whites and allow them to spread evenly. Let them cook until the edges begin to set.

  • 5

    Add the fresh spinach onto one half of the omelette, letting it wilt slightly from the heat.

  • 6

    Spoon the low-fat cottage cheese evenly over the spinach and add the sautéed mushrooms on top.

  • 7

    Using a spatula, gently fold the other half of the egg whites over the filling. Let cook for another minute to ensure the filling is warmed through.

  • 8

    Drizzle 3 teaspoons of extra virgin olive oil over the finished omelette for added flavor and to boost the calorie content to the desired range.

  • 9

    Season with salt and pepper to taste before serving.

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

Enjoy a light and nutritious breakfast featuring a fluffy egg white omelette filled with fresh spinach and complemented by a side of creamy low-fat cottage cheese and savory sautéed mushrooms. A perfect blend of flavors with just the right balance of healthy fats, proteins, and greens to kick start your day.

NUTRITION

373kcal
Protein
33.0g
Fat
23.4g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/3 cup low-fat cottage cheese (approx. 75g)

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tsp olive oil (for sautéing mushrooms)

1 tsp butter (for omelette)

3 tsp extra virgin olive oil (drizzle)

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté until they begin to soften, about 3-4 minutes. Remove and set aside.

  • 3

    In the same skillet, add 1 teaspoon of butter and let it melt.

  • 4

    Pour in the 6 egg whites and allow them to spread evenly. Let them cook until the edges begin to set.

  • 5

    Add the fresh spinach onto one half of the omelette, letting it wilt slightly from the heat.

  • 6

    Spoon the low-fat cottage cheese evenly over the spinach and add the sautéed mushrooms on top.

  • 7

    Using a spatula, gently fold the other half of the egg whites over the filling. Let cook for another minute to ensure the filling is warmed through.

  • 8

    Drizzle 3 teaspoons of extra virgin olive oil over the finished omelette for added flavor and to boost the calorie content to the desired range.

  • 9

    Season with salt and pepper to taste before serving.