Cottage Cheese and Spinach Egg White Omelette with Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Spinach Egg White Omelette with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg White Omelette with Sautéed Mushrooms

Start your day with this light and savory omelette that marries the fluffiness of egg whites with the creamy tang of low-fat cottage cheese, complemented by fresh spinach and earthy sautéed mushrooms. Paired with a slice of whole grain toast for just the right crunch, this dish is both satisfying and balanced, making it an ideal morning boost.

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NUTRITION

382kcal
Protein
34.1g
Fat
16.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 155g)

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

1 cup fresh spinach (30g)

1 cup sliced mushrooms (70g)

3 teaspoons olive oil (13.5g total)

1 slice whole grain toast (30g)

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are tender and lightly browned, about 3-4 minutes. Transfer mushrooms to a plate.

  • 3

    In the same skillet, add another teaspoon of olive oil and pour in the egg whites. Allow them to set slightly.

  • 4

    Gently fold in the fresh spinach and dollop the low-fat cottage cheese on one side of the cooking egg whites.

  • 5

    Cook until the egg whites are fully set and the spinach is wilted, then carefully fold the omelette in half.

  • 6

    Slide the omelette onto a plate, top with the sautéed mushrooms, and drizzle with the remaining teaspoon of olive oil if desired.

  • 7

    Serve the omelette alongside a toasted slice of whole grain bread.

Cottage Cheese and Spinach Egg White Omelette with Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Spinach Egg White Omelette with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg White Omelette with Sautéed Mushrooms

Start your day with this light and savory omelette that marries the fluffiness of egg whites with the creamy tang of low-fat cottage cheese, complemented by fresh spinach and earthy sautéed mushrooms. Paired with a slice of whole grain toast for just the right crunch, this dish is both satisfying and balanced, making it an ideal morning boost.

NUTRITION

382kcal
Protein
34.1g
Fat
16.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 155g)

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

1 cup fresh spinach (30g)

1 cup sliced mushrooms (70g)

3 teaspoons olive oil (13.5g total)

1 slice whole grain toast (30g)

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are tender and lightly browned, about 3-4 minutes. Transfer mushrooms to a plate.

  • 3

    In the same skillet, add another teaspoon of olive oil and pour in the egg whites. Allow them to set slightly.

  • 4

    Gently fold in the fresh spinach and dollop the low-fat cottage cheese on one side of the cooking egg whites.

  • 5

    Cook until the egg whites are fully set and the spinach is wilted, then carefully fold the omelette in half.

  • 6

    Slide the omelette onto a plate, top with the sautéed mushrooms, and drizzle with the remaining teaspoon of olive oil if desired.

  • 7

    Serve the omelette alongside a toasted slice of whole grain bread.