Cottage Cheese and Spinach Egg White Omelet with Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Spinach Egg White Omelet with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg White Omelet with Sautéed Mushrooms

A fluffy egg white omelet bursting with tender spinach and savory mushrooms, enriched with creamy cottage cheese. Light yet satisfying, this breakfast provides a balanced mix of high-quality protein and healthy fats to start your day with energy and flavor.

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NUTRITION

427kcal
Protein
35g
Fat
29g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

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

1 cup raw spinach (30g)

1 cup white mushrooms (70g)

2 tablespoons olive oil (27g)

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PREPARATION

  • 1

    Place the egg whites and cottage cheese in a bowl and whisk together until well combined.

  • 2

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat, and add the mushrooms.

  • 3

    Sauté the mushrooms until soft and slightly browned, about 4-5 minutes. Remove them from the skillet and set aside.

  • 4

    In the same skillet, add the remaining olive oil and quickly wilt the spinach for about 1 minute.

  • 5

    Pour the egg white and cottage cheese mixture over the spinach, allowing it to spread evenly.

  • 6

    Let the mixture cook undisturbed until the edges begin to set, then gently fold in the sautéed mushrooms.

  • 7

    Continue cooking until the omelet is fully set, then slide it onto a plate. Serve hot and enjoy.

Cottage Cheese and Spinach Egg White Omelet with Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Spinach Egg White Omelet with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg White Omelet with Sautéed Mushrooms

A fluffy egg white omelet bursting with tender spinach and savory mushrooms, enriched with creamy cottage cheese. Light yet satisfying, this breakfast provides a balanced mix of high-quality protein and healthy fats to start your day with energy and flavor.

NUTRITION

427kcal
Protein
35g
Fat
29g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

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

1 cup raw spinach (30g)

1 cup white mushrooms (70g)

2 tablespoons olive oil (27g)

PREPARATION

  • 1

    Place the egg whites and cottage cheese in a bowl and whisk together until well combined.

  • 2

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat, and add the mushrooms.

  • 3

    Sauté the mushrooms until soft and slightly browned, about 4-5 minutes. Remove them from the skillet and set aside.

  • 4

    In the same skillet, add the remaining olive oil and quickly wilt the spinach for about 1 minute.

  • 5

    Pour the egg white and cottage cheese mixture over the spinach, allowing it to spread evenly.

  • 6

    Let the mixture cook undisturbed until the edges begin to set, then gently fold in the sautéed mushrooms.

  • 7

    Continue cooking until the omelet is fully set, then slide it onto a plate. Serve hot and enjoy.