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 vibrant, protein-packed breakfast featuring a fluffy omelette made from egg whites and one whole egg, filled with fresh spinach and savory mushrooms, served alongside creamy low-fat cottage cheese and a side of buttery avocado. Perfectly balanced for a nutritious, energizing start to your day.

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NUTRITION

403kcal
Protein
36.3g
Fat
23.3g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (≈120g)

1 large whole egg (≈50g)

1/2 cup low-fat cottage cheese (≈113g)

1 cup fresh spinach (≈30g)

1/2 cup sliced mushrooms (≈35g)

2 teaspoons extra virgin olive oil (≈9g)

1/4 avocado (≈50g)

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PREPARATION

  • 1

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

  • 2

    Add sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook for an additional 1-2 minutes until wilted.

  • 4

    In a bowl, whisk together the egg whites and whole egg until well combined.

  • 5

    Pour the egg mixture into the skillet over the sautéed vegetables, tilting the pan to evenly distribute.

  • 6

    Cook until the edges begin to set, then gently lift and fold the omelette in half, cooking for another 1-2 minutes until fully set.

  • 7

    Plate the omelette and serve with a side of low-fat cottage cheese and sliced avocado.

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 vibrant, protein-packed breakfast featuring a fluffy omelette made from egg whites and one whole egg, filled with fresh spinach and savory mushrooms, served alongside creamy low-fat cottage cheese and a side of buttery avocado. Perfectly balanced for a nutritious, energizing start to your day.

NUTRITION

403kcal
Protein
36.3g
Fat
23.3g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (≈120g)

1 large whole egg (≈50g)

1/2 cup low-fat cottage cheese (≈113g)

1 cup fresh spinach (≈30g)

1/2 cup sliced mushrooms (≈35g)

2 teaspoons extra virgin olive oil (≈9g)

1/4 avocado (≈50g)

PREPARATION

  • 1

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

  • 2

    Add sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook for an additional 1-2 minutes until wilted.

  • 4

    In a bowl, whisk together the egg whites and whole egg until well combined.

  • 5

    Pour the egg mixture into the skillet over the sautéed vegetables, tilting the pan to evenly distribute.

  • 6

    Cook until the edges begin to set, then gently lift and fold the omelette in half, cooking for another 1-2 minutes until fully set.

  • 7

    Plate the omelette and serve with a side of low-fat cottage cheese and sliced avocado.