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

Lightly pan-seared egg whites folded over savory mushrooms and wilted spinach, filled with protein-rich cottage cheese for a satisfyingly creamy finish.

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NUTRITION

395kcal
Protein
32.6g
Fat
17.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Baby Spinach

2 tsp Extra Virgin Olive Oil

1/4 medium Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the mushrooms until they are golden brown.

  • 2

    Add the spinach to the skillet and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 3

    Wipe the skillet clean, add the remaining teaspoon of oil, and pour in the egg whites, cooking undisturbed until the edges are set.

  • 4

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

  • 5

    Carefully fold the other half of the egg whites over the filling and cook for another minute until the cottage cheese is warmed through.

  • 6

    Slide the omelette onto a plate and serve immediately with a slice of toasted sprouted grain bread and fresh avocado slices.

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

Lightly pan-seared egg whites folded over savory mushrooms and wilted spinach, filled with protein-rich cottage cheese for a satisfyingly creamy finish.

NUTRITION

395kcal
Protein
32.6g
Fat
17.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Baby Spinach

2 tsp Extra Virgin Olive Oil

1/4 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the mushrooms until they are golden brown.

  • 2

    Add the spinach to the skillet and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 3

    Wipe the skillet clean, add the remaining teaspoon of oil, and pour in the egg whites, cooking undisturbed until the edges are set.

  • 4

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

  • 5

    Carefully fold the other half of the egg whites over the filling and cook for another minute until the cottage cheese is warmed through.

  • 6

    Slide the omelette onto a plate and serve immediately with a slice of toasted sprouted grain bread and fresh avocado slices.