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

Fluffy egg whites pan-seared with fresh spinach and mushrooms, finished with a dollop of creamy cottage cheese for a velvety touch.

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NUTRITION

390kcal
Protein
32.1g
Fat
22.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 tbsp Avocado Oil

1 cup Sliced Mushrooms

1 cup Fresh Spinach

1/4 Avocado

1/2 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat 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

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

  • 4

    Pour the egg whites into the same skillet and cook until the edges are firm and the center is mostly set.

  • 5

    Spread the cottage cheese and sautéed vegetables over one half of the omelette.

  • 6

    Fold the omelette over the filling and cook for one more minute until the cheese is warmed through.

  • 7

    Serve immediately with sliced avocado and toasted 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.

Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites pan-seared with fresh spinach and mushrooms, finished with a dollop of creamy cottage cheese for a velvety touch.

NUTRITION

390kcal
Protein
32.1g
Fat
22.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 tbsp Avocado Oil

1 cup Sliced Mushrooms

1 cup Fresh Spinach

1/4 Avocado

1/2 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat 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

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

  • 4

    Pour the egg whites into the same skillet and cook until the edges are firm and the center is mostly set.

  • 5

    Spread the cottage cheese and sautéed vegetables over one half of the omelette.

  • 6

    Fold the omelette over the filling and cook for one more minute until the cheese is warmed through.

  • 7

    Serve immediately with sliced avocado and toasted sprouted grain bread.