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

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelet bursting with fresh spinach, complemented by creamy low-fat cottage cheese and savory sautéed mushrooms enriched with a hint of olive oil. This nutritious plate not only delights your taste buds but also fuels your morning with balanced macros.

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NUTRITION

393kcal
Protein
36.3g
Fat
24.7g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g)

1/2 cup low-fat cottage cheese (113g)

1/4 cup low-fat shredded cheddar cheese (28g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1.5 tablespoons olive oil (22.5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Pour the olive oil into the skillet and add the sliced mushrooms. Sauté until they start to soften and develop a light golden color, about 3-4 minutes.

  • 3

    Add the fresh spinach to the skillet with mushrooms and sauté until just wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk the egg whites until slightly frothy. Pour them evenly over the sautéed vegetables in the skillet.

  • 5

    Allow the egg whites to set gently on the bottom. Once partially set, sprinkle the low-fat cottage cheese and shredded cheddar cheese evenly over the top.

  • 6

    Fold the omelet in half and cook for another minute to ensure the cheeses melt and the egg is fully cooked.

  • 7

    Slide the omelet onto a plate and serve warm, enjoying the blend of creamy and savory flavors.

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

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelet bursting with fresh spinach, complemented by creamy low-fat cottage cheese and savory sautéed mushrooms enriched with a hint of olive oil. This nutritious plate not only delights your taste buds but also fuels your morning with balanced macros.

NUTRITION

393kcal
Protein
36.3g
Fat
24.7g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g)

1/2 cup low-fat cottage cheese (113g)

1/4 cup low-fat shredded cheddar cheese (28g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1.5 tablespoons olive oil (22.5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Pour the olive oil into the skillet and add the sliced mushrooms. Sauté until they start to soften and develop a light golden color, about 3-4 minutes.

  • 3

    Add the fresh spinach to the skillet with mushrooms and sauté until just wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk the egg whites until slightly frothy. Pour them evenly over the sautéed vegetables in the skillet.

  • 5

    Allow the egg whites to set gently on the bottom. Once partially set, sprinkle the low-fat cottage cheese and shredded cheddar cheese evenly over the top.

  • 6

    Fold the omelet in half and cook for another minute to ensure the cheeses melt and the egg is fully cooked.

  • 7

    Slide the omelet onto a plate and serve warm, enjoying the blend of creamy and savory flavors.