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

Pan-seared egg whites filled with creamy cottage cheese and earthy mushrooms, sautéed in avocado oil until golden-brown.

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NUTRITION

380kcal
Protein
35.3g
Fat
22g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 large Egg

0.5 cup 2% Cottage Cheese

1 cup sliced Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

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PREPARATION

  • 1

    Heat avocado oil in a non-stick skillet over medium heat.

  • 2

    Add sliced mushrooms and sauté until golden-brown and tender.

  • 3

    Toss in the spinach and cook just until wilted, then remove vegetables from the pan.

  • 4

    Whisk the whole egg and egg whites together in a bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and cook until the edges are set.

  • 6

    Spread cottage cheese and the sautéed vegetable mixture over one half of the omelette.

  • 7

    Fold the omelette over and cook for another minute until the cheese is warmed through.

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

Pan-seared egg whites filled with creamy cottage cheese and earthy mushrooms, sautéed in avocado oil until golden-brown.

NUTRITION

380kcal
Protein
35.3g
Fat
22g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 large Egg

0.5 cup 2% Cottage Cheese

1 cup sliced Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

PREPARATION

  • 1

    Heat avocado oil in a non-stick skillet over medium heat.

  • 2

    Add sliced mushrooms and sauté until golden-brown and tender.

  • 3

    Toss in the spinach and cook just until wilted, then remove vegetables from the pan.

  • 4

    Whisk the whole egg and egg whites together in a bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and cook until the edges are set.

  • 6

    Spread cottage cheese and the sautéed vegetable mixture over one half of the omelette.

  • 7

    Fold the omelette over and cook for another minute until the cheese is warmed through.