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 folded over sautéed spinach and creamy cottage cheese, served with a side of sprouted toast and savory golden-brown mushrooms.

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NUTRITION

398kcal
Protein
34.9g
Fat
16.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low Fat Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted, then transfer the vegetables to a plate.

  • 4

    Wipe the skillet clean and add the remaining olive oil.

  • 5

    Pour the egg whites into the pan and cook undisturbed until the edges are set and the center is almost firm.

  • 6

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

  • 7

    Carefully fold the omelette in half and cook for an additional minute to warm through.

  • 8

    Serve immediately with a slice of 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 folded over sautéed spinach and creamy cottage cheese, served with a side of sprouted toast and savory golden-brown mushrooms.

NUTRITION

398kcal
Protein
34.9g
Fat
16.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low Fat Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted, then transfer the vegetables to a plate.

  • 4

    Wipe the skillet clean and add the remaining olive oil.

  • 5

    Pour the egg whites into the pan and cook undisturbed until the edges are set and the center is almost firm.

  • 6

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

  • 7

    Carefully fold the omelette in half and cook for an additional minute to warm through.

  • 8

    Serve immediately with a slice of toasted sprouted grain bread.