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

Pan-seared egg whites folded over creamy cottage cheese and earthy spinach, served with a side of golden sautéed mushrooms.

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NUTRITION

392kcal
Protein
34.0g
Fat
24.3g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

165g Liquid Egg Whites

110g 2% Cottage Cheese

70g Sliced White Mushrooms

60g Fresh Baby Spinach

1.5 tbsp Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are tender and golden brown.

  • 3

    Stir in the baby spinach and cook for about one minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet clean and add the remaining avocado oil over medium heat.

  • 5

    Pour the liquid egg whites into the skillet, seasoning with a pinch of salt and pepper, and let cook undisturbed until the edges are firm.

  • 6

    Spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the egg whites.

  • 7

    Carefully fold the omelette in half and cook for another minute until the cottage cheese is warm and the egg whites are fully set.

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

Pan-seared egg whites folded over creamy cottage cheese and earthy spinach, served with a side of golden sautéed mushrooms.

NUTRITION

392kcal
Protein
34.0g
Fat
24.3g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

165g Liquid Egg Whites

110g 2% Cottage Cheese

70g Sliced White Mushrooms

60g Fresh Baby Spinach

1.5 tbsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are tender and golden brown.

  • 3

    Stir in the baby spinach and cook for about one minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet clean and add the remaining avocado oil over medium heat.

  • 5

    Pour the liquid egg whites into the skillet, seasoning with a pinch of salt and pepper, and let cook undisturbed until the edges are firm.

  • 6

    Spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the egg whites.

  • 7

    Carefully fold the omelette in half and cook for another minute until the cottage cheese is warm and the egg whites are fully set.