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 fluffy egg white omelette folded over warm spinach and creamy cottage cheese, served with earthy sautéed mushrooms and buttery avocado.

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NUTRITION

425kcal
Protein
33.6g
Fat
26.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup 2% Low-Fat Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

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PREPARATION

  • 1

    Heat the olive 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 it begins to wilt, then remove the vegetables from the pan and set aside.

  • 4

    Pour the liquid egg whites into the same skillet, tilting the pan to cover the surface evenly.

  • 5

    Once the edges are set, place the sautéed vegetables and cottage cheese onto one half of the omelette.

  • 6

    Carefully fold the omelette over the filling and cook for another minute until heated through.

  • 7

    Slide the omelette onto a plate and serve with fresh avocado slices on the side.

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 fluffy egg white omelette folded over warm spinach and creamy cottage cheese, served with earthy sautéed mushrooms and buttery avocado.

NUTRITION

425kcal
Protein
33.6g
Fat
26.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup 2% Low-Fat Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

    Heat the olive 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 it begins to wilt, then remove the vegetables from the pan and set aside.

  • 4

    Pour the liquid egg whites into the same skillet, tilting the pan to cover the surface evenly.

  • 5

    Once the edges are set, place the sautéed vegetables and cottage cheese onto one half of the omelette.

  • 6

    Carefully fold the omelette over the filling and cook for another minute until heated through.

  • 7

    Slide the omelette onto a plate and serve with fresh avocado slices on the side.