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 creamy cottage cheese with earthy sautéed mushrooms and wilted spinach, served with a side of toasted sprouted grain bread.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
36.1g
Fat
17.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup sliced Mushrooms

1 cup fresh Baby Spinach

1 tbsp Avocado Oil

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.

  • 2

    Add the sliced mushrooms and sauté until they are browned and tender.

  • 3

    Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet clean and add the remaining avocado oil.

  • 5

    Pour the egg whites into the skillet and cook undisturbed until the edges begin to set.

  • 6

    Gently lift the edges with a spatula to let the uncooked egg flow underneath.

  • 7

    Once the egg whites are nearly set, spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.

  • 8

    Fold the other half over the filling and cook for another minute until the cottage cheese is warm.

  • 9

    Serve the omelette 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 creamy cottage cheese with earthy sautéed mushrooms and wilted spinach, served with a side of toasted sprouted grain bread.

NUTRITION

391kcal
Protein
36.1g
Fat
17.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup sliced Mushrooms

1 cup fresh Baby Spinach

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they are browned and tender.

  • 3

    Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet clean and add the remaining avocado oil.

  • 5

    Pour the egg whites into the skillet and cook undisturbed until the edges begin to set.

  • 6

    Gently lift the edges with a spatula to let the uncooked egg flow underneath.

  • 7

    Once the egg whites are nearly set, spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.

  • 8

    Fold the other half over the filling and cook for another minute until the cottage cheese is warm.

  • 9

    Serve the omelette immediately with a slice of toasted sprouted grain bread.