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 savory breakfast featuring a light egg white omelette packed with fresh spinach and sautéed mushrooms, paired with a delicate dollop of low‐fat cottage cheese and complemented by a sprinkling of chia seeds, ripe tomato slices, and creamy avocado for a balanced, flavorful start to your day.

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NUTRITION

373kcal
Protein
32.9g
Fat
22.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (~165g)

1/3 cup low-fat cottage cheese (~76g)

1 cup spinach (30g)

1/2 cup mushrooms (35g)

1.5 tsp olive oil (7g)

1/4 medium avocado (~50g)

1/2 medium tomato (~60g)

1 tbsp chia seeds (12g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until tender and lightly browned. Remove them from the pan and set aside.

  • 3

    In the same skillet, add the spinach and sauté briefly until just wilted.

  • 4

    Pour in the 5 egg whites, swirling the pan to evenly distribute the spinach, and cook until the edges start to set.

  • 5

    Place the sautéed mushrooms evenly over the egg whites and let cook until fully set, then fold the omelette.

  • 6

    Plate the omelette and gently dollop the 1/3 cup of low-fat cottage cheese on top or on the side.

  • 7

    Slice the 1/2 tomato and add it to the plate along with 1/4 of a medium avocado.

  • 8

    Finish by sprinkling 1 tablespoon of chia seeds over the dish for an extra nutrient boost.

  • 9

    Serve warm 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

A savory breakfast featuring a light egg white omelette packed with fresh spinach and sautéed mushrooms, paired with a delicate dollop of low‐fat cottage cheese and complemented by a sprinkling of chia seeds, ripe tomato slices, and creamy avocado for a balanced, flavorful start to your day.

NUTRITION

373kcal
Protein
32.9g
Fat
22.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (~165g)

1/3 cup low-fat cottage cheese (~76g)

1 cup spinach (30g)

1/2 cup mushrooms (35g)

1.5 tsp olive oil (7g)

1/4 medium avocado (~50g)

1/2 medium tomato (~60g)

1 tbsp chia seeds (12g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until tender and lightly browned. Remove them from the pan and set aside.

  • 3

    In the same skillet, add the spinach and sauté briefly until just wilted.

  • 4

    Pour in the 5 egg whites, swirling the pan to evenly distribute the spinach, and cook until the edges start to set.

  • 5

    Place the sautéed mushrooms evenly over the egg whites and let cook until fully set, then fold the omelette.

  • 6

    Plate the omelette and gently dollop the 1/3 cup of low-fat cottage cheese on top or on the side.

  • 7

    Slice the 1/2 tomato and add it to the plate along with 1/4 of a medium avocado.

  • 8

    Finish by sprinkling 1 tablespoon of chia seeds over the dish for an extra nutrient boost.

  • 9

    Serve warm and enjoy your balanced breakfast!