Egg White Spinach Omelette with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese

A light yet satisfying breakfast featuring fluffy egg whites folded with fresh spinach and earthy mushrooms, accented with a dollop of low‐fat cottage cheese. This balanced plate is finished with a side of toasted whole-grain bread and a hint of olive oil to round out a delicious start to your day.

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NUTRITION

358kcal
Protein
29.9g
Fat
16.9g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g total)

1 cup fresh spinach (30g)

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

1 tablespoon olive oil (13.5g)

1/2 cup sliced mushrooms (36g)

1 slice whole grain bread (30g)

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PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms for about 2-3 minutes until they soften.

  • 3

    Add the fresh spinach and cook until just wilted, about 1 minute.

  • 4

    Pour in the egg whites evenly over the vegetables, letting them set around the edges.

  • 5

    Once the egg whites start to firm up, gently fold the omelette in half.

  • 6

    Plate the omelette and top with dollops of low-fat cottage cheese.

  • 7

    Serve with a toasted slice of whole grain bread on the side.

Egg White Spinach Omelette with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese

A light yet satisfying breakfast featuring fluffy egg whites folded with fresh spinach and earthy mushrooms, accented with a dollop of low‐fat cottage cheese. This balanced plate is finished with a side of toasted whole-grain bread and a hint of olive oil to round out a delicious start to your day.

NUTRITION

358kcal
Protein
29.9g
Fat
16.9g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g total)

1 cup fresh spinach (30g)

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

1 tablespoon olive oil (13.5g)

1/2 cup sliced mushrooms (36g)

1 slice whole grain bread (30g)

PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms for about 2-3 minutes until they soften.

  • 3

    Add the fresh spinach and cook until just wilted, about 1 minute.

  • 4

    Pour in the egg whites evenly over the vegetables, letting them set around the edges.

  • 5

    Once the egg whites start to firm up, gently fold the omelette in half.

  • 6

    Plate the omelette and top with dollops of low-fat cottage cheese.

  • 7

    Serve with a toasted slice of whole grain bread on the side.