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

Lightly whisked egg whites pan-seared with earthy mushrooms and spinach, filled with creamy cottage cheese for a rich, velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

533kcal
Protein
34.5g
Fat
38.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

160g Egg Whites

100g 2% Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1.5 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until the leaves are wilted and vibrant green.

  • 4

    Lower the heat to medium and pour the whisked egg whites evenly over the vegetables.

  • 5

    Once the edges of the egg whites are set, dollop the cottage cheese into the center of the omelette.

  • 6

    Carefully fold the omelette in half and cook for another minute until the cheese is warmed through.

  • 7

    Slide the omelette onto a plate and serve with sliced avocado for a buttery finish.

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

Lightly whisked egg whites pan-seared with earthy mushrooms and spinach, filled with creamy cottage cheese for a rich, velvety finish.

NUTRITION

533kcal
Protein
34.5g
Fat
38.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

160g Egg Whites

100g 2% Cottage Cheese

1 cup sliced White Mushrooms

2 cups Fresh Spinach

1.5 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until the leaves are wilted and vibrant green.

  • 4

    Lower the heat to medium and pour the whisked egg whites evenly over the vegetables.

  • 5

    Once the edges of the egg whites are set, dollop the cottage cheese into the center of the omelette.

  • 6

    Carefully fold the omelette in half and cook for another minute until the cheese is warmed through.

  • 7

    Slide the omelette onto a plate and serve with sliced avocado for a buttery finish.