Egg White Spinach Omelette with Cottage Cheese, Sautéed Mushrooms & Whole Grain Toast

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, Sautéed Mushrooms & Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese, Sautéed Mushrooms & Whole Grain Toast

Start your day with a light yet satisfying egg white omelette filled with fresh spinach and savory sautéed mushrooms, complemented by a creamy dollop of low‐fat cottage cheese and a slice of crispy whole grain toast. A delightful blend of textures and flavors to energize your morning without weighing you down.

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NUTRITION

390kcal
Protein
35g
Fat
16.2g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1/2 cup low-fat cottage cheese

1 cup raw spinach

1/2 cup sliced mushrooms

1 tbsp olive oil

1 slice whole grain bread

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they begin to brown, about 3-4 minutes.

  • 3

    Add the spinach to the skillet with mushrooms and cook until wilted, about 1-2 minutes. Season lightly with salt and pepper.

  • 4

    In a bowl, whisk together the egg whites with a pinch of salt and pepper.

  • 5

    Pour the egg whites into the skillet evenly over the vegetables. Let it set for a minute and then gently lift the edges to allow uncooked egg whites to flow underneath.

  • 6

    Once the egg whites are mostly set, add dollops of low-fat cottage cheese evenly over the omelette.

  • 7

    Fold the omelette over the filling and let cook for another minute to warm the cottage cheese.

  • 8

    Serve the omelette alongside a toasted slice of whole grain bread. Enjoy your balanced and energizing breakfast!

Egg White Spinach Omelette with Cottage Cheese, Sautéed Mushrooms & Whole Grain Toast

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, Sautéed Mushrooms & Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese, Sautéed Mushrooms & Whole Grain Toast

Start your day with a light yet satisfying egg white omelette filled with fresh spinach and savory sautéed mushrooms, complemented by a creamy dollop of low‐fat cottage cheese and a slice of crispy whole grain toast. A delightful blend of textures and flavors to energize your morning without weighing you down.

NUTRITION

390kcal
Protein
35g
Fat
16.2g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1/2 cup low-fat cottage cheese

1 cup raw spinach

1/2 cup sliced mushrooms

1 tbsp olive oil

1 slice whole grain bread

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they begin to brown, about 3-4 minutes.

  • 3

    Add the spinach to the skillet with mushrooms and cook until wilted, about 1-2 minutes. Season lightly with salt and pepper.

  • 4

    In a bowl, whisk together the egg whites with a pinch of salt and pepper.

  • 5

    Pour the egg whites into the skillet evenly over the vegetables. Let it set for a minute and then gently lift the edges to allow uncooked egg whites to flow underneath.

  • 6

    Once the egg whites are mostly set, add dollops of low-fat cottage cheese evenly over the omelette.

  • 7

    Fold the omelette over the filling and let cook for another minute to warm the cottage cheese.

  • 8

    Serve the omelette alongside a toasted slice of whole grain bread. Enjoy your balanced and energizing breakfast!