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

Wake up to a light yet satisfying omelet filled with fluffy egg whites, fresh spinach, creamy cottage cheese, and earthy sautéed mushrooms accented with a hint of crumbled feta. This breakfast not only delivers a delightful burst of flavors but is also meticulously crafted to meet your nutritional targets.

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NUTRITION

384kcal
Protein
30.9g
Fat
25.3g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

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

1 cup fresh spinach

1/2 cup sliced button mushrooms (~35g)

3 tsp olive oil

1 tsp butter

1 oz crumbled feta cheese

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PREPARATION

  • 1

    Separate the egg whites from whole eggs (or use pre-separated egg whites) and lightly whisk them in a bowl.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil. Once hot, add the sliced mushrooms and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Add the raw spinach to the pan with the mushrooms and cook until wilted, stirring occasionally.

  • 4

    Push the vegetables to one side of the skillet and pour the whisked egg whites into the cleared space. Allow the egg whites to set for a minute.

  • 5

    Gently mix the sautéed vegetables into the forming omelet. Dollop the low-fat cottage cheese evenly over the omelet.

  • 6

    Sprinkle the crumbled feta cheese on top and add a small knob of butter around the edges to enrich the flavor as it finishes cooking.

  • 7

    Carefully fold the omelet in half and let it cook for another minute until the cheeses start to melt.

  • 8

    Slide the omelet onto a plate and serve warm.

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

Wake up to a light yet satisfying omelet filled with fluffy egg whites, fresh spinach, creamy cottage cheese, and earthy sautéed mushrooms accented with a hint of crumbled feta. This breakfast not only delivers a delightful burst of flavors but is also meticulously crafted to meet your nutritional targets.

NUTRITION

384kcal
Protein
30.9g
Fat
25.3g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

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

1 cup fresh spinach

1/2 cup sliced button mushrooms (~35g)

3 tsp olive oil

1 tsp butter

1 oz crumbled feta cheese

PREPARATION

  • 1

    Separate the egg whites from whole eggs (or use pre-separated egg whites) and lightly whisk them in a bowl.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil. Once hot, add the sliced mushrooms and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Add the raw spinach to the pan with the mushrooms and cook until wilted, stirring occasionally.

  • 4

    Push the vegetables to one side of the skillet and pour the whisked egg whites into the cleared space. Allow the egg whites to set for a minute.

  • 5

    Gently mix the sautéed vegetables into the forming omelet. Dollop the low-fat cottage cheese evenly over the omelet.

  • 6

    Sprinkle the crumbled feta cheese on top and add a small knob of butter around the edges to enrich the flavor as it finishes cooking.

  • 7

    Carefully fold the omelet in half and let it cook for another minute until the cheeses start to melt.

  • 8

    Slide the omelet onto a plate and serve warm.