Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

A light and savory morning dish featuring a fluffy egg white omelet filled with fresh spinach and earthy sautéed mushrooms, complemented by a creamy dollop of cottage cheese and a few slices of ripe avocado for an extra burst of flavor and nutrition.

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NUTRITION

353kcal
Protein
30.9g
Fat
17.4g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g)

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

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 tsp olive oil (5g)

1/2 medium avocado (100g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the sliced mushrooms until they are tender and slightly browned, about 3-4 minutes. Add the spinach in the last minute of cooking, stirring until wilted. Remove the vegetables from the skillet and set aside.

  • 3

    Pour the egg whites into the same skillet, seasoning lightly with salt and pepper. Allow the egg whites to cook undisturbed until they begin to set on the edges, about 2 minutes.

  • 4

    Gently fold the sautéed mushrooms and spinach into the egg whites, and continue cooking until the omelet is fully set and slightly golden, about another 2 minutes.

  • 5

    Slide the omelet onto a plate and top with cottage cheese. Serve with sliced avocado on the side or arranged on top, and garnish with a dash more of salt and pepper if desired.

Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

A light and savory morning dish featuring a fluffy egg white omelet filled with fresh spinach and earthy sautéed mushrooms, complemented by a creamy dollop of cottage cheese and a few slices of ripe avocado for an extra burst of flavor and nutrition.

NUTRITION

353kcal
Protein
30.9g
Fat
17.4g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g)

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

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 tsp olive oil (5g)

1/2 medium avocado (100g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the sliced mushrooms until they are tender and slightly browned, about 3-4 minutes. Add the spinach in the last minute of cooking, stirring until wilted. Remove the vegetables from the skillet and set aside.

  • 3

    Pour the egg whites into the same skillet, seasoning lightly with salt and pepper. Allow the egg whites to cook undisturbed until they begin to set on the edges, about 2 minutes.

  • 4

    Gently fold the sautéed mushrooms and spinach into the egg whites, and continue cooking until the omelet is fully set and slightly golden, about another 2 minutes.

  • 5

    Slide the omelet onto a plate and top with cottage cheese. Serve with sliced avocado on the side or arranged on top, and garnish with a dash more of salt and pepper if desired.