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 featuring a fluffy egg white omelette bursting with fresh spinach, creamy low-fat cottage cheese, and savory sautéed mushrooms. Served with a side of quartered avocado and a slice of whole grain toast, this meal perfectly balances lean protein with heart-healthy fats and complex carbs to start your day energized.

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NUTRITION

450kcal
Protein
35.2g
Fat
20.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

1 cup fresh spinach

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

1 cup sliced mushrooms

2 teaspoons olive oil

1/4 medium avocado

1 slice whole grain bread

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    In a bowl, whisk the egg whites lightly and season with a pinch of salt and pepper.

  • 3

    Add the fresh spinach to the skillet and sauté for about 1 minute until just wilted.

  • 4

    Pour the egg whites into the skillet, allowing them to cook gently. When the edges begin to set, evenly dollop the cottage cheese over half of the omelette.

  • 5

    In a separate pan, heat the remaining teaspoon of olive oil over medium heat and sauté the sliced mushrooms for 3-4 minutes until they are tender and lightly browned.

  • 6

    Fold the omelette over the cottage cheese filling and cook for an additional minute to warm through.

  • 7

    Transfer the omelette to a plate and top with the sautéed mushrooms.

  • 8

    Serve alongside a quartered avocado and a slice of toasted whole grain bread for a 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 light yet satisfying breakfast featuring a fluffy egg white omelette bursting with fresh spinach, creamy low-fat cottage cheese, and savory sautéed mushrooms. Served with a side of quartered avocado and a slice of whole grain toast, this meal perfectly balances lean protein with heart-healthy fats and complex carbs to start your day energized.

NUTRITION

450kcal
Protein
35.2g
Fat
20.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

1 cup fresh spinach

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

1 cup sliced mushrooms

2 teaspoons olive oil

1/4 medium avocado

1 slice whole grain bread

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    In a bowl, whisk the egg whites lightly and season with a pinch of salt and pepper.

  • 3

    Add the fresh spinach to the skillet and sauté for about 1 minute until just wilted.

  • 4

    Pour the egg whites into the skillet, allowing them to cook gently. When the edges begin to set, evenly dollop the cottage cheese over half of the omelette.

  • 5

    In a separate pan, heat the remaining teaspoon of olive oil over medium heat and sauté the sliced mushrooms for 3-4 minutes until they are tender and lightly browned.

  • 6

    Fold the omelette over the cottage cheese filling and cook for an additional minute to warm through.

  • 7

    Transfer the omelette to a plate and top with the sautéed mushrooms.

  • 8

    Serve alongside a quartered avocado and a slice of toasted whole grain bread for a balanced breakfast.