Egg White Veggie Omelet with Cottage Cheese

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

Egg White Veggie Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese

A fluffy egg white omelet folded over sautéed spinach and mushrooms, filled with creamy cottage cheese and topped with buttery avocado slices.

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NUTRITION

424kcal
Protein
32.4g
Fat
27.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Egg Whites

1/2 cup Low Fat Cottage Cheese

1/2 medium Avocado

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1 tablespoon 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 spinach to the pan, sautéing until the mushrooms are golden and the spinach has wilted.

  • 3

    Remove the sautéed vegetables from the pan and set them aside on a small plate.

  • 4

    Pour the egg whites into the same skillet, tilting the pan to ensure the whites cover the bottom in an even layer.

  • 5

    Cook for 2-3 minutes until the edges are set and the center is mostly firm.

  • 6

    Spread the cottage cheese and the cooked vegetables over one half of the omelet.

  • 7

    Carefully fold the other half of the omelet over the filling and cook for one additional minute to warm the cheese.

  • 8

    Slide the omelet onto a plate and top with fresh avocado slices before serving.

Egg White Veggie Omelet with Cottage Cheese

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

Egg White Veggie Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese

A fluffy egg white omelet folded over sautéed spinach and mushrooms, filled with creamy cottage cheese and topped with buttery avocado slices.

NUTRITION

424kcal
Protein
32.4g
Fat
27.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Egg Whites

1/2 cup Low Fat Cottage Cheese

1/2 medium Avocado

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1 tablespoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and spinach to the pan, sautéing until the mushrooms are golden and the spinach has wilted.

  • 3

    Remove the sautéed vegetables from the pan and set them aside on a small plate.

  • 4

    Pour the egg whites into the same skillet, tilting the pan to ensure the whites cover the bottom in an even layer.

  • 5

    Cook for 2-3 minutes until the edges are set and the center is mostly firm.

  • 6

    Spread the cottage cheese and the cooked vegetables over one half of the omelet.

  • 7

    Carefully fold the other half of the omelet over the filling and cook for one additional minute to warm the cheese.

  • 8

    Slide the omelet onto a plate and top with fresh avocado slices before serving.