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 light yet satisfying breakfast featuring a fluffy egg white omelette filled with vibrant spinach and sautéed mushrooms, complemented by a creamy dollop of low-fat cottage cheese and fresh avocado slices. This dish balances delicate flavors and textures to energize your morning while meeting your protein and calorie goals.

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NUTRITION

404kcal
Protein
34.4g
Fat
25.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx 198g)

1/3 cup low-fat cottage cheese (approx 75g)

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tbsp olive oil

1/2 avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they become tender and lightly browned, about 3-4 minutes.

  • 3

    Add the spinach to the skillet and sauté briefly until wilted, about 1-2 minutes. Remove the vegetables from the skillet and set aside.

  • 4

    Wipe the skillet clean and add the remaining olive oil. Pour in the egg whites, swirling the pan to create an even layer.

  • 5

    Once the egg whites begin to set, gently spread the sautéed mushrooms and spinach evenly over the omelette. Dollop the low-fat cottage cheese across the filling.

  • 6

    Fold the omelette in half and let it cook for another minute to ensure the cottage cheese warms slightly.

  • 7

    Transfer the omelette to a plate and top with fresh avocado slices. Serve immediately and enjoy your nutrient-packed 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 light yet satisfying breakfast featuring a fluffy egg white omelette filled with vibrant spinach and sautéed mushrooms, complemented by a creamy dollop of low-fat cottage cheese and fresh avocado slices. This dish balances delicate flavors and textures to energize your morning while meeting your protein and calorie goals.

NUTRITION

404kcal
Protein
34.4g
Fat
25.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx 198g)

1/3 cup low-fat cottage cheese (approx 75g)

1 cup fresh spinach

1/2 cup sliced mushrooms

1 tbsp olive oil

1/2 avocado, sliced

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they become tender and lightly browned, about 3-4 minutes.

  • 3

    Add the spinach to the skillet and sauté briefly until wilted, about 1-2 minutes. Remove the vegetables from the skillet and set aside.

  • 4

    Wipe the skillet clean and add the remaining olive oil. Pour in the egg whites, swirling the pan to create an even layer.

  • 5

    Once the egg whites begin to set, gently spread the sautéed mushrooms and spinach evenly over the omelette. Dollop the low-fat cottage cheese across the filling.

  • 6

    Fold the omelette in half and let it cook for another minute to ensure the cottage cheese warms slightly.

  • 7

    Transfer the omelette to a plate and top with fresh avocado slices. Serve immediately and enjoy your nutrient-packed breakfast.