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

Delight in a light yet satisfying omelette that combines fluffy egg whites with fresh spinach and earthy mushrooms, finished with a dollop of creamy low‐fat cottage cheese and the subtle creaminess of avocado. This dish bursts with flavor while meeting your protein and calorie goals for a nourishing start to your day.

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NUTRITION

387kcal
Protein
35.9g
Fat
22.7g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (~243g)

1/4 cup Low-Fat Cottage Cheese (~60g)

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms (~36g)

1 tablespoon Olive Oil

1/3 medium Avocado (~67g)

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 4

    Meanwhile, in a bowl, whisk together the egg whites until they are frothy.

  • 5

    Pour the egg whites evenly over the sautéed vegetables in the skillet. Allow them to set undisturbed for 2-3 minutes.

  • 6

    Gently lift the edges of the omelette with a spatula, letting any uncooked egg flow underneath.

  • 7

    When the egg whites are mostly set, sprinkle the low-fat cottage cheese evenly across the surface.

  • 8

    Carefully fold the omelette in half and cook for another minute, ensuring the cottage cheese warms slightly.

  • 9

    Transfer the omelette to a plate and top with slices of avocado arranged on the side.

  • 10

    Serve immediately and enjoy your nutrient-balanced 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

Delight in a light yet satisfying omelette that combines fluffy egg whites with fresh spinach and earthy mushrooms, finished with a dollop of creamy low‐fat cottage cheese and the subtle creaminess of avocado. This dish bursts with flavor while meeting your protein and calorie goals for a nourishing start to your day.

NUTRITION

387kcal
Protein
35.9g
Fat
22.7g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (~243g)

1/4 cup Low-Fat Cottage Cheese (~60g)

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms (~36g)

1 tablespoon Olive Oil

1/3 medium Avocado (~67g)

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

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

  • 3

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 4

    Meanwhile, in a bowl, whisk together the egg whites until they are frothy.

  • 5

    Pour the egg whites evenly over the sautéed vegetables in the skillet. Allow them to set undisturbed for 2-3 minutes.

  • 6

    Gently lift the edges of the omelette with a spatula, letting any uncooked egg flow underneath.

  • 7

    When the egg whites are mostly set, sprinkle the low-fat cottage cheese evenly across the surface.

  • 8

    Carefully fold the omelette in half and cook for another minute, ensuring the cottage cheese warms slightly.

  • 9

    Transfer the omelette to a plate and top with slices of avocado arranged on the side.

  • 10

    Serve immediately and enjoy your nutrient-balanced breakfast.