Name: Egg White Spinach Omelet 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 Liquid Egg Whites; 0.33 cup 2% Cottage Cheese; 1.5 cups Sliced White Mushrooms; 2 cups Fresh Spinach; 1.5 tablespoons Avocado Oil; 1 slice Gluten-Free Bread

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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

Pan-seared egg whites filled with creamy cottage cheese and earthy mushrooms, served alongside wilted spinach and a slice of golden toasted bread.

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NUTRITION

Protein

35.3g

Fat

25.1g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.33 cup 2% Cottage Cheese

1.5 cups Sliced White Mushrooms

2 cups Fresh Spinach

1.5 tablespoons Avocado Oil

1 slice Gluten-Free Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat a half tablespoon of 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
Remove mushrooms from the pan and briefly sauté the spinach until just wilted.
4
Wipe the skillet clean and add the remaining avocado oil over medium-low heat.
5
Pour in the egg whites and cook undisturbed until the edges begin to lift.
6
Spread the cottage cheese and sautéed mushrooms over one half of the omelet.
7
Carefully fold the omelet in half and cook for one more minute until the filling is warm.
8
Serve immediately with the wilted spinach and a side of toasted gluten-free bread.