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

A light yet satisfying breakfast featuring a fluffy egg white omelet infused with fresh spinach, complemented by savory sautéed mushrooms, creamy cottage cheese, and a delicate spread of mashed avocado for a smooth finish. Every bite delivers texture and flavor while supporting your nutritional goals.

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NUTRITION

374kcal
Protein
36.1g
Fat
20.7g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx 180g)

1 cup Spinach (30g)

0.5 cup Low-Fat Cottage Cheese (110g)

1 cup Sliced Mushrooms (70g)

1 tablespoon Olive Oil (14g)

30g Avocado

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PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy. Stir in the fresh spinach leaves.

  • 2

    In a non-stick skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned.

  • 3

    Pour the egg white and spinach mixture over the mushrooms in the skillet, allowing it to spread evenly. Cook until the edges start to set.

  • 4

    Gently flip the omelet if desired or fold it over to encase the sautéed mushrooms.

  • 5

    Plate the omelet and top one half with low-fat cottage cheese.

  • 6

    Spread mashed avocado (prepared by lightly mashing 30g of avocado) over the cottage cheese area for a creamy texture and extra flavor.

  • 7

    Serve warm and enjoy your nutrient-packed breakfast.

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

A light yet satisfying breakfast featuring a fluffy egg white omelet infused with fresh spinach, complemented by savory sautéed mushrooms, creamy cottage cheese, and a delicate spread of mashed avocado for a smooth finish. Every bite delivers texture and flavor while supporting your nutritional goals.

NUTRITION

374kcal
Protein
36.1g
Fat
20.7g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx 180g)

1 cup Spinach (30g)

0.5 cup Low-Fat Cottage Cheese (110g)

1 cup Sliced Mushrooms (70g)

1 tablespoon Olive Oil (14g)

30g Avocado

PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy. Stir in the fresh spinach leaves.

  • 2

    In a non-stick skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned.

  • 3

    Pour the egg white and spinach mixture over the mushrooms in the skillet, allowing it to spread evenly. Cook until the edges start to set.

  • 4

    Gently flip the omelet if desired or fold it over to encase the sautéed mushrooms.

  • 5

    Plate the omelet and top one half with low-fat cottage cheese.

  • 6

    Spread mashed avocado (prepared by lightly mashing 30g of avocado) over the cottage cheese area for a creamy texture and extra flavor.

  • 7

    Serve warm and enjoy your nutrient-packed breakfast.