Name: Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/4 cup 2% Cottage Cheese; 1 cup sliced Cremini Mushrooms; 2 cups Fresh Spinach; 1/2 medium Avocado; 1.5 tablespoons Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

A fluffy egg white omelet stuffed with creamy cottage cheese and spinach, served with golden sautéed mushrooms and rich avocado.

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NUTRITION

Protein

35.7g

Fat

38.2g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup sliced Cremini Mushrooms

2 cups Fresh Spinach

1/2 medium Avocado

1.5 tablespoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat half of the olive oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms to the pan and sauté until they are tender and golden.
3
Toss in the fresh spinach and stir until it is just wilted, then remove the vegetables from the skillet and set them aside.
4
Wipe the skillet clean if necessary and add the remaining olive oil.
5
Pour the liquid egg whites into the skillet and cook undisturbed until the edges begin to set.
6
Spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the egg whites.
7
Carefully fold the other half of the omelet over the filling and cook for another minute until heated through.
8
Slide the omelet onto a plate and serve with the sliced avocado and a piece of toasted sprouted grain bread.