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.

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites folded over warm cottage cheese and earthy sautéed mushrooms, served with creamy avocado and sprouted toast for a satisfyingly crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

422kcal
Protein
34.8g
Fat
19.8g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Sliced Mushrooms

1 cup Fresh Spinach

1.5 tsp Avocado Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat half of the avocado oil in a non-stick skillet over medium heat and sauté the sliced mushrooms until they are golden brown.

  • 2

    Add the fresh spinach to the pan and cook just until wilted, then remove the vegetables and set them aside.

  • 3

    Wipe the skillet clean and add the remaining oil, then pour in the whisked egg whites and cook until the edges are set.

  • 4

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

  • 5

    Carefully fold the omelet in half and slide it onto a plate.

  • 6

    Serve immediately with sliced avocado and a piece of toasted sprouted grain 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.

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites folded over warm cottage cheese and earthy sautéed mushrooms, served with creamy avocado and sprouted toast for a satisfyingly crisp finish.

NUTRITION

422kcal
Protein
34.8g
Fat
19.8g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Sliced Mushrooms

1 cup Fresh Spinach

1.5 tsp Avocado Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat half of the avocado oil in a non-stick skillet over medium heat and sauté the sliced mushrooms until they are golden brown.

  • 2

    Add the fresh spinach to the pan and cook just until wilted, then remove the vegetables and set them aside.

  • 3

    Wipe the skillet clean and add the remaining oil, then pour in the whisked egg whites and cook until the edges are set.

  • 4

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

  • 5

    Carefully fold the omelet in half and slide it onto a plate.

  • 6

    Serve immediately with sliced avocado and a piece of toasted sprouted grain bread.