Cottage Cheese Spinach Omelet with Sautéed Mushrooms

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

Cottage Cheese Spinach Omelet with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Spinach Omelet with Sautéed Mushrooms

Enjoy a light yet satisfying breakfast featuring a fluffy omelet enriched with low‐fat cottage cheese and vibrant spinach. Delicately sautéed mushrooms and a side of creamy avocado add a burst of flavor and texture to this nutrient-packed morning meal.

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NUTRITION

356kcal
Protein
27.7g
Fat
21.2g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (99g)

1 whole egg (50g)

1/3 cup low-fat cottage cheese (60g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 teaspoon olive oil (5g)

1/2 medium avocado (100g)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the mushrooms cook, in a bowl gently whisk together the egg whites, whole egg, and cottage cheese until well combined.

  • 4

    Add the fresh spinach to the pan with the mushrooms and cook for an additional 1-2 minutes until wilted.

  • 5

    Pour the egg and cottage cheese mixture evenly over the spinach and mushrooms, letting it set and form an omelet.

  • 6

    Cook until the edges begin to firm up, then carefully fold the omelet in half and continue cooking for another minute until fully set.

  • 7

    Plate the omelet and serve with the half avocado on the side for a creamy, nutritious finish.

Cottage Cheese Spinach Omelet with Sautéed Mushrooms

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

Cottage Cheese Spinach Omelet with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Spinach Omelet with Sautéed Mushrooms

Enjoy a light yet satisfying breakfast featuring a fluffy omelet enriched with low‐fat cottage cheese and vibrant spinach. Delicately sautéed mushrooms and a side of creamy avocado add a burst of flavor and texture to this nutrient-packed morning meal.

NUTRITION

356kcal
Protein
27.7g
Fat
21.2g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (99g)

1 whole egg (50g)

1/3 cup low-fat cottage cheese (60g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 teaspoon olive oil (5g)

1/2 medium avocado (100g)

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the mushrooms cook, in a bowl gently whisk together the egg whites, whole egg, and cottage cheese until well combined.

  • 4

    Add the fresh spinach to the pan with the mushrooms and cook for an additional 1-2 minutes until wilted.

  • 5

    Pour the egg and cottage cheese mixture evenly over the spinach and mushrooms, letting it set and form an omelet.

  • 6

    Cook until the edges begin to firm up, then carefully fold the omelet in half and continue cooking for another minute until fully set.

  • 7

    Plate the omelet and serve with the half avocado on the side for a creamy, nutritious finish.