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 protein-packed breakfast featuring a light, fluffy egg white omelette loaded with fresh spinach, served alongside creamy low‐fat cottage cheese, perfectly sautéed mushrooms, a slice of crunchy whole-grain toast, and a touch of creamy avocado. This vibrant plate not only delights your palate with a mix of textures and flavors but also provides balanced energy to kickstart your day.

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NUTRITION

427kcal
Protein
35.2g
Fat
21.5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1 cup fresh spinach (30g)

½ cup low-fat cottage cheese (113g)

1 cup sliced mushrooms (70g)

1 tbsp olive oil (13.5g)

¼ medium avocado (50g)

1 slice whole-grain bread (30g)

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms for 3-4 minutes until they are tender and lightly browned; season with a pinch of salt and pepper. Remove from the pan and set aside.

  • 3

    In a bowl, whisk together 4 egg whites with a pinch of salt and pepper. Add the fresh spinach and let it lightly wilt.

  • 4

    Pour the egg white and spinach mixture into the heated skillet. Let it cook for 2-3 minutes until the edges begin to set.

  • 5

    Carefully fold the omelette and slide it onto a plate.

  • 6

    Serve the omelette with a side of low-fat cottage cheese, the sautéed mushrooms arranged on top or to the side, a slice of whole-grain bread, and garnished with ¼ sliced avocado.

  • 7

    Enjoy your balanced, protein-rich breakfast!

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 protein-packed breakfast featuring a light, fluffy egg white omelette loaded with fresh spinach, served alongside creamy low‐fat cottage cheese, perfectly sautéed mushrooms, a slice of crunchy whole-grain toast, and a touch of creamy avocado. This vibrant plate not only delights your palate with a mix of textures and flavors but also provides balanced energy to kickstart your day.

NUTRITION

427kcal
Protein
35.2g
Fat
21.5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1 cup fresh spinach (30g)

½ cup low-fat cottage cheese (113g)

1 cup sliced mushrooms (70g)

1 tbsp olive oil (13.5g)

¼ medium avocado (50g)

1 slice whole-grain bread (30g)

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms for 3-4 minutes until they are tender and lightly browned; season with a pinch of salt and pepper. Remove from the pan and set aside.

  • 3

    In a bowl, whisk together 4 egg whites with a pinch of salt and pepper. Add the fresh spinach and let it lightly wilt.

  • 4

    Pour the egg white and spinach mixture into the heated skillet. Let it cook for 2-3 minutes until the edges begin to set.

  • 5

    Carefully fold the omelette and slide it onto a plate.

  • 6

    Serve the omelette with a side of low-fat cottage cheese, the sautéed mushrooms arranged on top or to the side, a slice of whole-grain bread, and garnished with ¼ sliced avocado.

  • 7

    Enjoy your balanced, protein-rich breakfast!