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

Start your day with a light yet satiating omelette that features fluffy egg whites blended with spinach and cottage cheese, paired with savory sautéed mushrooms. Accented with a side of whole wheat toast topped with creamy avocado, this dish offers a balanced mix of textures and fresh flavors perfect for energizing your morning.

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NUTRITION

510kcal
Protein
36.8g
Fat
27g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (112g)

1 cup fresh spinach (30g)

1 cup sliced mushrooms (70g)

1 tbsp extra virgin olive oil (13.5g)

1 slice whole wheat bread (28g)

1/2 avocado (100g)

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned, about 4-5 minutes.

  • 2

    While the mushrooms are cooking, whisk the egg whites in a bowl. Stir in the fresh spinach and low-fat cottage cheese.

  • 3

    Pour the egg white mixture over the sautéed mushrooms in the skillet. Cook over medium-low heat until the edges begin to set, then gently fold the omelette in half and continue cooking until thoroughly set, about 3-4 minutes.

  • 4

    Toast the whole wheat bread. Meanwhile, mash the avocado with a fork and season lightly with salt and pepper if desired.

  • 5

    Plate the omelette alongside the toasted bread topped with mashed avocado, and serve immediately.

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

Start your day with a light yet satiating omelette that features fluffy egg whites blended with spinach and cottage cheese, paired with savory sautéed mushrooms. Accented with a side of whole wheat toast topped with creamy avocado, this dish offers a balanced mix of textures and fresh flavors perfect for energizing your morning.

NUTRITION

510kcal
Protein
36.8g
Fat
27g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (112g)

1 cup fresh spinach (30g)

1 cup sliced mushrooms (70g)

1 tbsp extra virgin olive oil (13.5g)

1 slice whole wheat bread (28g)

1/2 avocado (100g)

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned, about 4-5 minutes.

  • 2

    While the mushrooms are cooking, whisk the egg whites in a bowl. Stir in the fresh spinach and low-fat cottage cheese.

  • 3

    Pour the egg white mixture over the sautéed mushrooms in the skillet. Cook over medium-low heat until the edges begin to set, then gently fold the omelette in half and continue cooking until thoroughly set, about 3-4 minutes.

  • 4

    Toast the whole wheat bread. Meanwhile, mash the avocado with a fork and season lightly with salt and pepper if desired.

  • 5

    Plate the omelette alongside the toasted bread topped with mashed avocado, and serve immediately.