Egg White Vegetable Omelette with Cottage Cheese

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

Egg White Vegetable Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelette with Cottage Cheese

Fluffy egg whites folded over sautéed spinach and mushrooms, served with a side of creamy cottage cheese and buttery avocado slices.

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NUTRITION

411kcal
Protein
35.7g
Fat
18.2g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Sliced Mushrooms

1/2 Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Wipe the skillet if needed and pour in the egg whites, cooking undisturbed until the edges are set and the center is mostly firm.

  • 5

    Place the sautéed vegetables on one half of the omelette and fold the other half over.

  • 6

    Slide the omelette onto a plate and serve alongside the cottage cheese, sliced avocado, and toasted sprouted grain bread.

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired.

Egg White Vegetable Omelette with Cottage Cheese

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

Egg White Vegetable Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelette with Cottage Cheese

Fluffy egg whites folded over sautéed spinach and mushrooms, served with a side of creamy cottage cheese and buttery avocado slices.

NUTRITION

411kcal
Protein
35.7g
Fat
18.2g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Sliced Mushrooms

1/2 Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Wipe the skillet if needed and pour in the egg whites, cooking undisturbed until the edges are set and the center is mostly firm.

  • 5

    Place the sautéed vegetables on one half of the omelette and fold the other half over.

  • 6

    Slide the omelette onto a plate and serve alongside the cottage cheese, sliced avocado, and toasted sprouted grain bread.

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired.