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

A light egg white omelette folded over earthy sautéed mushrooms and fresh spinach, finished with a dollop of creamy cottage cheese.

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NUTRITION

423kcal
Protein
24.6g
Fat
24g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

2 tbsp Low-Fat Cottage Cheese

1 cup sliced White Button Mushrooms

1 cup Fresh Spinach

1 tbsp Avocado Oil

1 slice Whole Wheat Bread

50g Avocado

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are browned and tender.

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    Lower the heat to medium and pour the whisked egg whites into the skillet.

  • 5

    Allow the egg whites to cook undisturbed until the edges are firm and the center is almost set.

  • 6

    Spread the sautéed mushrooms, spinach, and cottage cheese over one half of the omelette.

  • 7

    Carefully fold the other half of the omelette over the filling and cook for one more minute to warm through.

  • 8

    Slide the omelette onto a plate and serve alongside a slice of toasted whole wheat bread and fresh avocado slices.

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

A light egg white omelette folded over earthy sautéed mushrooms and fresh spinach, finished with a dollop of creamy cottage cheese.

NUTRITION

423kcal
Protein
24.6g
Fat
24g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

2 tbsp Low-Fat Cottage Cheese

1 cup sliced White Button Mushrooms

1 cup Fresh Spinach

1 tbsp Avocado Oil

1 slice Whole Wheat Bread

50g Avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are browned and tender.

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    Lower the heat to medium and pour the whisked egg whites into the skillet.

  • 5

    Allow the egg whites to cook undisturbed until the edges are firm and the center is almost set.

  • 6

    Spread the sautéed mushrooms, spinach, and cottage cheese over one half of the omelette.

  • 7

    Carefully fold the other half of the omelette over the filling and cook for one more minute to warm through.

  • 8

    Slide the omelette onto a plate and serve alongside a slice of toasted whole wheat bread and fresh avocado slices.