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 that features a fluffy egg white omelette filled with fresh spinach, complemented by creamy nonfat cottage cheese and savory sautéed mushrooms. Finished with a drizzle of olive oil and a side of creamy avocado, this dish is balanced in macros and bursting with flavor.

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NUTRITION

381kcal
Protein
36.6g
Fat
20.2g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

1/3 cup Nonfat Cottage Cheese (76g)

1/2 cup Sliced Mushrooms (37g)

3 tsp Olive Oil (15g)

1/4 Avocado (50g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add sliced mushrooms to the skillet and sauté until they are tender and lightly browned, about 3-4 minutes.

  • 3

    In a bowl, whisk together egg whites and then stir in fresh spinach.

  • 4

    Pour the egg white and spinach mixture into the skillet with the mushrooms. Allow it to cook undisturbed for a couple of minutes until the edges begin to set.

  • 5

    Gently lift the edges of the omelette to let any uncooked egg flow to the edges. When mostly set, spoon the nonfat cottage cheese evenly over one half of the omelette.

  • 6

    Fold the omelette in half over the filling and continue cooking for another minute until fully cooked.

  • 7

    Transfer the omelette to a plate, drizzle with the remaining 2 teaspoons of olive oil, and serve with sliced 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 that features a fluffy egg white omelette filled with fresh spinach, complemented by creamy nonfat cottage cheese and savory sautéed mushrooms. Finished with a drizzle of olive oil and a side of creamy avocado, this dish is balanced in macros and bursting with flavor.

NUTRITION

381kcal
Protein
36.6g
Fat
20.2g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

1/3 cup Nonfat Cottage Cheese (76g)

1/2 cup Sliced Mushrooms (37g)

3 tsp Olive Oil (15g)

1/4 Avocado (50g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add sliced mushrooms to the skillet and sauté until they are tender and lightly browned, about 3-4 minutes.

  • 3

    In a bowl, whisk together egg whites and then stir in fresh spinach.

  • 4

    Pour the egg white and spinach mixture into the skillet with the mushrooms. Allow it to cook undisturbed for a couple of minutes until the edges begin to set.

  • 5

    Gently lift the edges of the omelette to let any uncooked egg flow to the edges. When mostly set, spoon the nonfat cottage cheese evenly over one half of the omelette.

  • 6

    Fold the omelette in half over the filling and continue cooking for another minute until fully cooked.

  • 7

    Transfer the omelette to a plate, drizzle with the remaining 2 teaspoons of olive oil, and serve with sliced avocado on the side.