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.

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

Skillet-cooked egg whites folded over sautéed mushrooms and spinach, served with sprouted toast and a dollop of creamy cottage cheese.

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NUTRITION

421kcal
Protein
34.5g
Fat
20.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup White Button Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

30 grams Avocado

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PREPARATION

  • 1

    Sauté the mushrooms in a non-stick skillet with half of the avocado oil until they are golden brown.

  • 2

    Add the fresh spinach to the skillet and cook until just wilted then set the vegetables aside.

  • 3

    Clean the skillet and add the remaining avocado oil over medium heat.

  • 4

    Pour the whisked egg whites into the pan and cook until the edges are firm and the center is nearly set.

  • 5

    Place the sautéed vegetables and cottage cheese onto one half of the egg whites.

  • 6

    Carefully fold the omelet over the filling and cook for one more minute until the center is warm and creamy.

  • 7

    Serve the omelet immediately with a slice of toasted sprouted grain bread and fresh avocado.

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.

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

Skillet-cooked egg whites folded over sautéed mushrooms and spinach, served with sprouted toast and a dollop of creamy cottage cheese.

NUTRITION

421kcal
Protein
34.5g
Fat
20.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup White Button Mushrooms

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

30 grams Avocado

PREPARATION

  • 1

    Sauté the mushrooms in a non-stick skillet with half of the avocado oil until they are golden brown.

  • 2

    Add the fresh spinach to the skillet and cook until just wilted then set the vegetables aside.

  • 3

    Clean the skillet and add the remaining avocado oil over medium heat.

  • 4

    Pour the whisked egg whites into the pan and cook until the edges are firm and the center is nearly set.

  • 5

    Place the sautéed vegetables and cottage cheese onto one half of the egg whites.

  • 6

    Carefully fold the omelet over the filling and cook for one more minute until the center is warm and creamy.

  • 7

    Serve the omelet immediately with a slice of toasted sprouted grain bread and fresh avocado.