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: 0.9 cup Egg Whites; 0.25 cup Low-Fat Cottage Cheese; 1 cup sliced White Mushrooms; 2 cups Fresh Spinach; 1 tablespoon Extra Virgin Olive Oil; 0.5 medium Avocado; 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 filled with sautéed spinach, mushrooms, and cottage cheese, served with sprouted toast and slices of creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.1g

Fat

25.9g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

0.5 medium Avocado

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Sauté the sliced mushrooms and fresh spinach in a non-stick skillet with half of the olive oil over medium heat until the mushrooms are tender and spinach is wilted.
2
Remove the vegetables from the pan and set them aside.
3
Whisk the egg whites in a small bowl until they are slightly frothy.
4
Heat the remaining olive oil in the skillet and pour in the egg whites, tilting the pan to cover the surface evenly.
5
Cook on medium-low heat until the edges are firm and the center is almost set.
6
Spread the cottage cheese and the sautéed vegetable mixture onto one half of the omelette.
7
Carefully fold the other half over the filling and cook for another 1-2 minutes until the cottage cheese is warmed through.
8
Toast the sprouted grain bread and top it with the sliced avocado.
9
Slide the omelette onto a plate and serve immediately with the avocado toast.