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

Savor this light yet satisfying breakfast featuring a fluffy egg white omelette infused with vibrant spinach and tender mushrooms, complemented by a side of creamy cottage cheese and a fresh medley of avocado and banana. This meal brings a delightful balance of savory and subtly sweet flavors, perfect to energize your morning.

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NUTRITION

393kcal
Protein
28.6g
Fat
20.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

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

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 tsp olive oil (4.5g)

1/2 medium avocado (100g)

1/2 small banana (50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 2

    Sauté the sliced mushrooms until they begin to soften, about 2-3 minutes, then add the fresh spinach and cook until just wilted.

  • 3

    In a bowl, whisk together the egg whites. Pour them over the sautéed vegetables in the skillet. Let the eggs set on the bottom before gently lifting the edges to allow uncooked egg whites to flow underneath.

  • 4

    Once the omelette is cooked through, carefully slide it onto a plate.

  • 5

    Spoon the low-fat cottage cheese onto one side of the omelette.

  • 6

    On the side, arrange the sliced avocado and banana for a refreshing, nutrient-packed complement to your omelette.

  • 7

    Season with salt and pepper to taste and enjoy your balanced breakfast.

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

Savor this light yet satisfying breakfast featuring a fluffy egg white omelette infused with vibrant spinach and tender mushrooms, complemented by a side of creamy cottage cheese and a fresh medley of avocado and banana. This meal brings a delightful balance of savory and subtly sweet flavors, perfect to energize your morning.

NUTRITION

393kcal
Protein
28.6g
Fat
20.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

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

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 tsp olive oil (4.5g)

1/2 medium avocado (100g)

1/2 small banana (50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 2

    Sauté the sliced mushrooms until they begin to soften, about 2-3 minutes, then add the fresh spinach and cook until just wilted.

  • 3

    In a bowl, whisk together the egg whites. Pour them over the sautéed vegetables in the skillet. Let the eggs set on the bottom before gently lifting the edges to allow uncooked egg whites to flow underneath.

  • 4

    Once the omelette is cooked through, carefully slide it onto a plate.

  • 5

    Spoon the low-fat cottage cheese onto one side of the omelette.

  • 6

    On the side, arrange the sliced avocado and banana for a refreshing, nutrient-packed complement to your omelette.

  • 7

    Season with salt and pepper to taste and enjoy your balanced breakfast.