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 light egg white omelette folded over sautéed mushrooms and fresh spinach, filled with protein-packed cottage cheese for a satisfyingly creamy finish.

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NUTRITION

392kcal
Protein
34.5g
Fat
23.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Sliced Mushrooms

2 cups Fresh Spinach

1 tbsp Avocado Oil

1/4 Avocado

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PREPARATION

  • 1

    Heat half the oil in a non-stick skillet over medium heat and sauté sliced mushrooms until golden brown.

  • 2

    Add spinach to the pan and cook until just wilted, then remove vegetables and set aside.

  • 3

    Wipe the pan, add the remaining oil, and pour in the egg whites, cooking until the edges are set.

  • 4

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

  • 5

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

  • 6

    Serve topped with fresh sliced avocado and a pinch of black pepper.

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 light egg white omelette folded over sautéed mushrooms and fresh spinach, filled with protein-packed cottage cheese for a satisfyingly creamy finish.

NUTRITION

392kcal
Protein
34.5g
Fat
23.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Sliced Mushrooms

2 cups Fresh Spinach

1 tbsp Avocado Oil

1/4 Avocado

PREPARATION

  • 1

    Heat half the oil in a non-stick skillet over medium heat and sauté sliced mushrooms until golden brown.

  • 2

    Add spinach to the pan and cook until just wilted, then remove vegetables and set aside.

  • 3

    Wipe the pan, add the remaining oil, and pour in the egg whites, cooking until the edges are set.

  • 4

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

  • 5

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

  • 6

    Serve topped with fresh sliced avocado and a pinch of black pepper.