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 start to your day with this egg white omelette bursting with fresh spinach, tender sautéed mushrooms, and a side of creamy cottage cheese enhanced by a hint of tomato. The flavors meld beautifully while keeping your morning meal well-balanced and energizing.

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NUTRITION

419kcal
Protein
37.5g
Fat
21.5g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/3 cup Low-Fat Cottage Cheese (80g)

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1 small Tomato

1.5 tbsp Olive Oil

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PREPARATION

  • 1

    In a non-stick skillet, heat 1.5 tablespoons of olive oil over medium heat.

  • 2

    Add the sliced mushrooms and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and continue to cook until the spinach wilts, about 1-2 minutes.

  • 4

    In a bowl, lightly whisk the egg whites. Pour the egg whites over the sautéed vegetables in the skillet.

  • 5

    Allow the egg whites to set and cook without stirring, forming an omelette base. Once almost set, gently flip or fold the omelette.

  • 6

    Slide the omelette onto a plate and serve with a side of low-fat cottage cheese and a small, sliced tomato for freshness.

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 start to your day with this egg white omelette bursting with fresh spinach, tender sautéed mushrooms, and a side of creamy cottage cheese enhanced by a hint of tomato. The flavors meld beautifully while keeping your morning meal well-balanced and energizing.

NUTRITION

419kcal
Protein
37.5g
Fat
21.5g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/3 cup Low-Fat Cottage Cheese (80g)

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1 small Tomato

1.5 tbsp Olive Oil

PREPARATION

  • 1

    In a non-stick skillet, heat 1.5 tablespoons of olive oil over medium heat.

  • 2

    Add the sliced mushrooms and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and continue to cook until the spinach wilts, about 1-2 minutes.

  • 4

    In a bowl, lightly whisk the egg whites. Pour the egg whites over the sautéed vegetables in the skillet.

  • 5

    Allow the egg whites to set and cook without stirring, forming an omelette base. Once almost set, gently flip or fold the omelette.

  • 6

    Slide the omelette onto a plate and serve with a side of low-fat cottage cheese and a small, sliced tomato for freshness.