Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

Start your day with a light yet satisfying omelet, featuring tender egg whites folded around fresh spinach and sautéed mushrooms, and complemented by a creamy dollop of low-fat cottage cheese for a balanced burst of flavor and texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

387kcal
Protein
32.5g
Fat
23.2g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1/2 cup low-fat cottage cheese

1/2 cup fresh spinach

1/2 cup sliced mushrooms

1.5 tbsp olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and fresh spinach to the skillet and sauté until the mushrooms are tender and the spinach is wilted, about 3-4 minutes.

  • 3

    In a bowl, whisk the 5 egg whites until lightly frothy.

  • 4

    Pour the egg whites over the sautéed vegetables in the skillet, allowing them to evenly coat the bottom of the pan.

  • 5

    Let the egg whites cook undisturbed until the edges begin to set, then gently lift the edges with a spatula to let any uncooked egg flow underneath.

  • 6

    Once the omelet is mostly set, gently slide it onto a plate and top with the low-fat cottage cheese, either folded inside or dolloped on top.

  • 7

    Drizzle the remaining 0.5 tablespoon of olive oil over the finished dish for extra flavor and richness, if desired.

Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

Start your day with a light yet satisfying omelet, featuring tender egg whites folded around fresh spinach and sautéed mushrooms, and complemented by a creamy dollop of low-fat cottage cheese for a balanced burst of flavor and texture.

NUTRITION

387kcal
Protein
32.5g
Fat
23.2g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1/2 cup low-fat cottage cheese

1/2 cup fresh spinach

1/2 cup sliced mushrooms

1.5 tbsp olive oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and fresh spinach to the skillet and sauté until the mushrooms are tender and the spinach is wilted, about 3-4 minutes.

  • 3

    In a bowl, whisk the 5 egg whites until lightly frothy.

  • 4

    Pour the egg whites over the sautéed vegetables in the skillet, allowing them to evenly coat the bottom of the pan.

  • 5

    Let the egg whites cook undisturbed until the edges begin to set, then gently lift the edges with a spatula to let any uncooked egg flow underneath.

  • 6

    Once the omelet is mostly set, gently slide it onto a plate and top with the low-fat cottage cheese, either folded inside or dolloped on top.

  • 7

    Drizzle the remaining 0.5 tablespoon of olive oil over the finished dish for extra flavor and richness, if desired.