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

Enjoy a light yet satisfying egg white omelette packed with fresh spinach, tender sautéed mushrooms, and a creamy side of low-fat cottage cheese. This dish offers a delicate balance of textures and savory flavors to kickstart your day without weighing you down.

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NUTRITION

387kcal
Protein
34.5g
Fat
23.2g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

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

1 cup fresh spinach

1/2 cup sliced mushrooms

1.5 tbsp olive oil

Salt and pepper (to taste)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1/2 of the olive oil (approximately 0.75 tbsp).

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are tender and lightly browned, about 3-4 minutes. Remove them from the pan and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the fresh spinach. Sauté for about 1 minute until wilted.

  • 4

    Meanwhile, in a bowl, whisk together the egg whites with a pinch of salt and pepper until slightly frothy.

  • 5

    Pour the whisked egg whites over the spinach in the skillet and let it cook undisturbed until the edges begin to set.

  • 6

    Sprinkle the sautéed mushrooms evenly over the egg whites. Cook for another 1-2 minutes until the omelette is mostly set.

  • 7

    Carefully fold the omelette in half and slide it onto a plate.

  • 8

    Serve the warm omelette with the low-fat cottage cheese on the side. Add extra salt and pepper as desired.

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

Enjoy a light yet satisfying egg white omelette packed with fresh spinach, tender sautéed mushrooms, and a creamy side of low-fat cottage cheese. This dish offers a delicate balance of textures and savory flavors to kickstart your day without weighing you down.

NUTRITION

387kcal
Protein
34.5g
Fat
23.2g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

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

1 cup fresh spinach

1/2 cup sliced mushrooms

1.5 tbsp olive oil

Salt and pepper (to taste)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1/2 of the olive oil (approximately 0.75 tbsp).

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are tender and lightly browned, about 3-4 minutes. Remove them from the pan and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the fresh spinach. Sauté for about 1 minute until wilted.

  • 4

    Meanwhile, in a bowl, whisk together the egg whites with a pinch of salt and pepper until slightly frothy.

  • 5

    Pour the whisked egg whites over the spinach in the skillet and let it cook undisturbed until the edges begin to set.

  • 6

    Sprinkle the sautéed mushrooms evenly over the egg whites. Cook for another 1-2 minutes until the omelette is mostly set.

  • 7

    Carefully fold the omelette in half and slide it onto a plate.

  • 8

    Serve the warm omelette with the low-fat cottage cheese on the side. Add extra salt and pepper as desired.