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 folded over earthy mushrooms and wilted spinach, finished with a dollop of cottage cheese for a texture that is exceptionally creamy.

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NUTRITION

438kcal
Protein
37.4g
Fat
26.8g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Cremini Mushrooms

1 cup Fresh Spinach

1 tablespoon Avocado Oil

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are golden brown and tender.

  • 3

    Toss in the fresh spinach and cook just until the leaves are wilted.

  • 4

    Pour the egg whites over the vegetables and cook until the edges are set.

  • 5

    Gently lift the edges of the omelette and tilt the pan to let the uncooked whites flow underneath.

  • 6

    Once the eggs are mostly set, spoon the cottage cheese onto one half and fold the omelette over.

  • 7

    Slide the omelette onto a plate and serve with fresh sliced avocado on top.

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 folded over earthy mushrooms and wilted spinach, finished with a dollop of cottage cheese for a texture that is exceptionally creamy.

NUTRITION

438kcal
Protein
37.4g
Fat
26.8g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Cremini Mushrooms

1 cup Fresh Spinach

1 tablespoon Avocado Oil

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are golden brown and tender.

  • 3

    Toss in the fresh spinach and cook just until the leaves are wilted.

  • 4

    Pour the egg whites over the vegetables and cook until the edges are set.

  • 5

    Gently lift the edges of the omelette and tilt the pan to let the uncooked whites flow underneath.

  • 6

    Once the eggs are mostly set, spoon the cottage cheese onto one half and fold the omelette over.

  • 7

    Slide the omelette onto a plate and serve with fresh sliced avocado on top.