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

A light yet satisfying morning omelet featuring fluffy egg whites folded with fresh spinach, paired with a side of creamy low-fat cottage cheese, savory sautéed mushrooms, and complemented by a few slices of ripe avocado and a crisp slice of whole grain toast. This balanced breakfast offers a delightful mix of textures and flavors to energize your day.

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NUTRITION

399kcal
Protein
34.5g
Fat
17.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g total)

1 cup raw Spinach

1/2 cup Low-Fat Cottage Cheese

1/2 cup sliced Mushrooms

1 tsp Olive Oil

1/2 medium Avocado

1 slice Whole Grain Bread

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, whisk the 4 egg whites with a pinch of salt and pepper.

  • 2

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

  • 3

    Sauté the sliced mushrooms for about 3-4 minutes until tender.

  • 4

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

  • 5

    Pour in the egg whites evenly over the vegetables, letting them cook gently.

  • 6

    When the edges begin to set, carefully fold the omelet in half and continue cooking until fully set.

  • 7

    Plate the omelet with a side of cottage cheese.

  • 8

    Add the sliced avocado and serve with a slice of whole grain bread on the side.

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

A light yet satisfying morning omelet featuring fluffy egg whites folded with fresh spinach, paired with a side of creamy low-fat cottage cheese, savory sautéed mushrooms, and complemented by a few slices of ripe avocado and a crisp slice of whole grain toast. This balanced breakfast offers a delightful mix of textures and flavors to energize your day.

NUTRITION

399kcal
Protein
34.5g
Fat
17.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g total)

1 cup raw Spinach

1/2 cup Low-Fat Cottage Cheese

1/2 cup sliced Mushrooms

1 tsp Olive Oil

1/2 medium Avocado

1 slice Whole Grain Bread

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, whisk the 4 egg whites with a pinch of salt and pepper.

  • 2

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

  • 3

    Sauté the sliced mushrooms for about 3-4 minutes until tender.

  • 4

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

  • 5

    Pour in the egg whites evenly over the vegetables, letting them cook gently.

  • 6

    When the edges begin to set, carefully fold the omelet in half and continue cooking until fully set.

  • 7

    Plate the omelet with a side of cottage cheese.

  • 8

    Add the sliced avocado and serve with a slice of whole grain bread on the side.