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

Delight in this protein-packed breakfast featuring a light yet satisfying omelet made with whole eggs and egg whites, filled with fresh spinach and a side of savory sautéed mushrooms. Complemented by a creamy dollop of low-fat cottage cheese and the richness of avocado, this dish offers a balanced blend of textures and flavors to energize your morning.

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NUTRITION

419kcal
Protein
37.2g
Fat
24.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

2 large Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1.5 teaspoons Olive Oil

1 half Avocado

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PREPARATION

  • 1

    Crack the 2 whole eggs and separate 2 egg whites into a bowl; whisk them together until well blended.

  • 2

    Stir in the fresh spinach into the egg mixture.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat, then pour in the egg and spinach mixture, allowing it to set around the edges.

  • 4

    Once the eggs begin to firm up, gently flip to cook the other side, creating an omelet.

  • 5

    In a separate skillet, heat the remaining olive oil and sauté the sliced mushrooms until they're tender and lightly browned.

  • 6

    Plate the omelet and add the sautéed mushrooms on the side.

  • 7

    Top the omelet with 1/2 cup of low-fat cottage cheese, and serve with half an avocado sliced on the side.

  • 8

    Enjoy your hearty, balanced breakfast!

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

Delight in this protein-packed breakfast featuring a light yet satisfying omelet made with whole eggs and egg whites, filled with fresh spinach and a side of savory sautéed mushrooms. Complemented by a creamy dollop of low-fat cottage cheese and the richness of avocado, this dish offers a balanced blend of textures and flavors to energize your morning.

NUTRITION

419kcal
Protein
37.2g
Fat
24.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

2 large Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1.5 teaspoons Olive Oil

1 half Avocado

PREPARATION

  • 1

    Crack the 2 whole eggs and separate 2 egg whites into a bowl; whisk them together until well blended.

  • 2

    Stir in the fresh spinach into the egg mixture.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat, then pour in the egg and spinach mixture, allowing it to set around the edges.

  • 4

    Once the eggs begin to firm up, gently flip to cook the other side, creating an omelet.

  • 5

    In a separate skillet, heat the remaining olive oil and sauté the sliced mushrooms until they're tender and lightly browned.

  • 6

    Plate the omelet and add the sautéed mushrooms on the side.

  • 7

    Top the omelet with 1/2 cup of low-fat cottage cheese, and serve with half an avocado sliced on the side.

  • 8

    Enjoy your hearty, balanced breakfast!