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

A satisfying morning dish featuring a delicate omelette made with whole eggs and egg whites, folded with fresh spinach and a dollop of low‐fat cottage cheese. Complemented by perfectly sautéed mushrooms and a slice of creamy avocado garnish, this plate delivers a harmonious blend of flavors and textures to kickstart your day.

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NUTRITION

272kcal
Protein
19.5g
Fat
18.7g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (approx. 100g)

2 egg whites (approx. 66g)

1/4 cup low-fat cottage cheese (60g)

1 cup fresh spinach

1/2 cup sliced mushrooms (35g)

2 tsp olive oil

1/4 medium avocado (50g)

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PREPARATION

  • 1

    In a bowl, whisk together the 2 whole eggs and 2 egg whites until fully blended.

  • 2

    Stir in the fresh spinach and gently fold in the low-fat cottage cheese.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Pour the egg mixture into the skillet and cook until the edges begin to set, then gently flip or fold the omelette to ensure even cooking until firm but still moist inside.

  • 5

    In a separate small pan, heat the remaining teaspoon of olive oil over medium heat and sauté the sliced mushrooms until tender and lightly browned.

  • 6

    Plate the omelette and top with the sautéed mushrooms.

  • 7

    Garnish with slices or chunks of 1/4 avocado on the side.

  • 8

    Serve immediately and enjoy a nutrient-packed, delicious 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

A satisfying morning dish featuring a delicate omelette made with whole eggs and egg whites, folded with fresh spinach and a dollop of low‐fat cottage cheese. Complemented by perfectly sautéed mushrooms and a slice of creamy avocado garnish, this plate delivers a harmonious blend of flavors and textures to kickstart your day.

NUTRITION

272kcal
Protein
19.5g
Fat
18.7g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (approx. 100g)

2 egg whites (approx. 66g)

1/4 cup low-fat cottage cheese (60g)

1 cup fresh spinach

1/2 cup sliced mushrooms (35g)

2 tsp olive oil

1/4 medium avocado (50g)

PREPARATION

  • 1

    In a bowl, whisk together the 2 whole eggs and 2 egg whites until fully blended.

  • 2

    Stir in the fresh spinach and gently fold in the low-fat cottage cheese.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Pour the egg mixture into the skillet and cook until the edges begin to set, then gently flip or fold the omelette to ensure even cooking until firm but still moist inside.

  • 5

    In a separate small pan, heat the remaining teaspoon of olive oil over medium heat and sauté the sliced mushrooms until tender and lightly browned.

  • 6

    Plate the omelette and top with the sautéed mushrooms.

  • 7

    Garnish with slices or chunks of 1/4 avocado on the side.

  • 8

    Serve immediately and enjoy a nutrient-packed, delicious breakfast.