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

A light yet satisfying breakfast featuring a fluffy egg white omelette filled with fresh spinach and tender sautéed mushrooms, complemented by a side of creamy low-fat cottage cheese, ripe tomato slices, and a quarter of avocado. This balanced dish offers delicate layers of flavor while perfectly aligning with your protein and calorie goals.

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NUTRITION

375kcal
Protein
35.0g
Fat
21.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx 198g)

1/3 cup low-fat cottage cheese (75g)

1 cup fresh spinach

1/2 cup sliced mushrooms (36g)

1 tbsp olive oil

1/2 medium tomato, sliced

1/4 avocado

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PREPARATION

  • 1

    In a bowl, whisk the 6 egg whites until slightly frothy and set aside.

  • 2

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

  • 3

    Sauté the sliced mushrooms until they begin to soften, then add the fresh spinach and cook until wilted.

  • 4

    Pour the egg whites over the sautéed vegetables evenly, tilting the pan so the mixture distributes well.

  • 5

    Allow the omelette to set on the bottom, then gently lift the edges to let the uncooked egg flow underneath. Cook until the egg whites are fully set.

  • 6

    Fold the omelette onto itself and slide it onto a serving plate.

  • 7

    Serve alongside the low-fat cottage cheese, and garnish with sliced tomato and avocado on the side.

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

A light yet satisfying breakfast featuring a fluffy egg white omelette filled with fresh spinach and tender sautéed mushrooms, complemented by a side of creamy low-fat cottage cheese, ripe tomato slices, and a quarter of avocado. This balanced dish offers delicate layers of flavor while perfectly aligning with your protein and calorie goals.

NUTRITION

375kcal
Protein
35.0g
Fat
21.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx 198g)

1/3 cup low-fat cottage cheese (75g)

1 cup fresh spinach

1/2 cup sliced mushrooms (36g)

1 tbsp olive oil

1/2 medium tomato, sliced

1/4 avocado

PREPARATION

  • 1

    In a bowl, whisk the 6 egg whites until slightly frothy and set aside.

  • 2

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

  • 3

    Sauté the sliced mushrooms until they begin to soften, then add the fresh spinach and cook until wilted.

  • 4

    Pour the egg whites over the sautéed vegetables evenly, tilting the pan so the mixture distributes well.

  • 5

    Allow the omelette to set on the bottom, then gently lift the edges to let the uncooked egg flow underneath. Cook until the egg whites are fully set.

  • 6

    Fold the omelette onto itself and slide it onto a serving plate.

  • 7

    Serve alongside the low-fat cottage cheese, and garnish with sliced tomato and avocado on the side.