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

Start your day with a protein-packed, flavorful omelette. Silky egg whites fold together with fresh spinach, tender sautéed mushrooms, and a creamy touch of low-fat cottage cheese. Finished with a drizzle of olive oil and a few slices of avocado, this dish is a vibrant and satisfying breakfast that provides essential nutrients without compromising on taste.

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NUTRITION

428kcal
Protein
31g
Fat
29.5g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

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

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

5 tsp olive oil (22.5g)

1/4 avocado (50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add half of the olive oil (approx. 2-3 tsp).

  • 2

    Pour in the egg whites and allow them to set slightly. Sprinkle in the fresh spinach, letting it wilt as the egg whites cook.

  • 3

    Gently fold in the cottage cheese evenly over the egg whites and spinach.

  • 4

    In a separate pan, heat the remaining olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned.

  • 5

    Carefully slide the cooked omelette onto a plate, and top with the sautéed mushrooms.

  • 6

    Finish by garnishing with sliced avocado on the side.

  • 7

    Serve warm and enjoy your nutritious 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

Start your day with a protein-packed, flavorful omelette. Silky egg whites fold together with fresh spinach, tender sautéed mushrooms, and a creamy touch of low-fat cottage cheese. Finished with a drizzle of olive oil and a few slices of avocado, this dish is a vibrant and satisfying breakfast that provides essential nutrients without compromising on taste.

NUTRITION

428kcal
Protein
31g
Fat
29.5g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

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

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

5 tsp olive oil (22.5g)

1/4 avocado (50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add half of the olive oil (approx. 2-3 tsp).

  • 2

    Pour in the egg whites and allow them to set slightly. Sprinkle in the fresh spinach, letting it wilt as the egg whites cook.

  • 3

    Gently fold in the cottage cheese evenly over the egg whites and spinach.

  • 4

    In a separate pan, heat the remaining olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned.

  • 5

    Carefully slide the cooked omelette onto a plate, and top with the sautéed mushrooms.

  • 6

    Finish by garnishing with sliced avocado on the side.

  • 7

    Serve warm and enjoy your nutritious breakfast!