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, protein-packed omelette bursting with fresh spinach, perfectly complemented by creamy low-fat cottage cheese and earthy sautéed mushrooms. This breakfast delight offers a beautiful balance of textures and flavors to power your morning.

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NUTRITION

410kcal
Protein
33.1g
Fat
24.6g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (approx. 120g)

2/3 cup Low-Fat Cottage Cheese (approx. 150g)

1 cup Fresh Spinach

1 cup Sliced Mushrooms

1 tablespoon + 2 teaspoons Olive Oil

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PREPARATION

  • 1

    In a non-stick skillet, heat olive oil (use 1 tablespoon) over medium heat.

  • 2

    Add sliced mushrooms and sauté for 3-4 minutes until they start to soften and turn golden.

  • 3

    Add the fresh spinach to the skillet and cook for another 1-2 minutes until wilted.

  • 4

    Pour in the egg whites evenly over the vegetables, allowing them to set gently.

  • 5

    Once the egg whites have mostly cooked, dollop the low-fat cottage cheese evenly over one half of the omelette.

  • 6

    Fold the omelette in half and cook for an additional minute to warm the cottage cheese.

  • 7

    Drizzle the remaining 2 teaspoons of olive oil over the finished omelette for extra flavor and moisture, then serve hot.

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, protein-packed omelette bursting with fresh spinach, perfectly complemented by creamy low-fat cottage cheese and earthy sautéed mushrooms. This breakfast delight offers a beautiful balance of textures and flavors to power your morning.

NUTRITION

410kcal
Protein
33.1g
Fat
24.6g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (approx. 120g)

2/3 cup Low-Fat Cottage Cheese (approx. 150g)

1 cup Fresh Spinach

1 cup Sliced Mushrooms

1 tablespoon + 2 teaspoons Olive Oil

PREPARATION

  • 1

    In a non-stick skillet, heat olive oil (use 1 tablespoon) over medium heat.

  • 2

    Add sliced mushrooms and sauté for 3-4 minutes until they start to soften and turn golden.

  • 3

    Add the fresh spinach to the skillet and cook for another 1-2 minutes until wilted.

  • 4

    Pour in the egg whites evenly over the vegetables, allowing them to set gently.

  • 5

    Once the egg whites have mostly cooked, dollop the low-fat cottage cheese evenly over one half of the omelette.

  • 6

    Fold the omelette in half and cook for an additional minute to warm the cottage cheese.

  • 7

    Drizzle the remaining 2 teaspoons of olive oil over the finished omelette for extra flavor and moisture, then serve hot.