Name: Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Egg Whites; 1/2 cup Low-Fat Cottage Cheese; 1 cup Sliced Mushrooms; 1 cup Fresh Spinach; 1/2 tablespoon Avocado Oil; 1/2 medium Avocado

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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms

Fluffy egg whites folded over a creamy cottage cheese center with earthy sautéed mushrooms and spinach, finished with a slice of buttery avocado.

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NUTRITION

Protein

34.4g

Fat

22.2g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

160g Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Sliced Mushrooms

1 cup Fresh Spinach

1/2 tablespoon Avocado Oil

1/2 medium Avocado

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PREPARATION

1
Heat the avocado oil in a medium non-stick skillet over medium heat.
2
Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.
3
Stir in the fresh spinach and cook for about 1 minute until the leaves are just wilted.
4
Pour the egg whites over the vegetables, tilting the pan to ensure they cover the bottom evenly.
5
Allow the egg whites to cook undisturbed until the edges are set and the center is mostly opaque.
6
Spoon the cottage cheese onto one half of the omelet.
7
Carefully fold the other half of the omelet over the filling and cook for an additional minute to warm the cheese.
8
Slide the omelet onto a plate and garnish with fresh avocado slices before serving.