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

Start your day with a light yet satisfying omelet featuring fluffy egg whites, fresh spinach, and savory sautéed mushrooms, perfectly complemented by a side of creamy low‐fat cottage cheese. This breakfast is designed to provide a balanced burst of energy with just the right blend of protein and healthy fats.

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NUTRITION

373kcal
Protein
30.4g
Fat
24.1g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 132 g)

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

1 cup raw spinach (approx. 30 g)

1/2 cup sliced mushrooms (approx. 36 g)

5 tsp olive oil (approx. 23 g)

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PREPARATION

  • 1

    In a bowl, whisk together the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add 2 tsp of olive oil.

  • 3

    Add the sliced mushrooms to the skillet, and sauté for about 2-3 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet with the mushrooms, and cook until wilted, about 1-2 minutes.

  • 5

    Pour the whisked egg whites evenly over the spinach and mushrooms, letting them form a thin layer.

  • 6

    Cook the omelet for 3-4 minutes until the edges begin to set. Carefully flip if desired or cover the pan to allow the top to cook through.

  • 7

    Transfer the cooked omelet to a plate, and serve with 1/2 cup of low-fat cottage cheese on the side.

  • 8

    Drizzle the remaining 3 tsp of olive oil over the cottage cheese or lightly over the omelet for extra richness.

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

Start your day with a light yet satisfying omelet featuring fluffy egg whites, fresh spinach, and savory sautéed mushrooms, perfectly complemented by a side of creamy low‐fat cottage cheese. This breakfast is designed to provide a balanced burst of energy with just the right blend of protein and healthy fats.

NUTRITION

373kcal
Protein
30.4g
Fat
24.1g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 132 g)

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

1 cup raw spinach (approx. 30 g)

1/2 cup sliced mushrooms (approx. 36 g)

5 tsp olive oil (approx. 23 g)

PREPARATION

  • 1

    In a bowl, whisk together the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add 2 tsp of olive oil.

  • 3

    Add the sliced mushrooms to the skillet, and sauté for about 2-3 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet with the mushrooms, and cook until wilted, about 1-2 minutes.

  • 5

    Pour the whisked egg whites evenly over the spinach and mushrooms, letting them form a thin layer.

  • 6

    Cook the omelet for 3-4 minutes until the edges begin to set. Carefully flip if desired or cover the pan to allow the top to cook through.

  • 7

    Transfer the cooked omelet to a plate, and serve with 1/2 cup of low-fat cottage cheese on the side.

  • 8

    Drizzle the remaining 3 tsp of olive oil over the cottage cheese or lightly over the omelet for extra richness.