Name: Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.33 cup Low-Fat Cottage Cheese (2%); 1 cup White Button Mushrooms; 2 cups Fresh Baby Spinach; 1 tablespoon Avocado Oil; 1 slice Sprouted Grain Bread

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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms

Pan-seared egg whites folded with creamy cottage cheese and spinach, served alongside savory mushrooms and a slice of sprouted grain bread toasted to a perfect golden crunch.

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NUTRITION

Protein

35.7g

Fat

17.2g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.33 cup Low-Fat Cottage Cheese (2%)

1 cup White Button Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat half the avocado oil in a non-stick skillet over medium heat.
2
Sauté the sliced mushrooms until they are tender and browned.
3
Add the fresh baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
4
Add the remaining avocado oil to the skillet and pour in the whisked egg whites.
5
Cook until the edges are set and the bottom is lightly golden.
6
Spread the cottage cheese and sautéed vegetables over half of the omelette.
7
Carefully fold the omelette and serve alongside a slice of toasted sprouted grain bread.