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 and fresh spinach, served with savory sautéed mushrooms and a slice of golden toasted sprouted grain bread.

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NUTRITION

408kcal
Protein
36g
Fat
17.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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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 are set and the center is mostly firm.

  • 6

    Spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the egg whites.

  • 7

    Carefully fold the omelette in half and cook for another 60 seconds to warm the filling.

  • 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 creamy cottage cheese and fresh spinach, served with savory sautéed mushrooms and a slice of golden toasted sprouted grain bread.

NUTRITION

408kcal
Protein
36g
Fat
17.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup sliced White Button Mushrooms

2 cups Baby Spinach

1 tablespoon 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 are set and the center is mostly firm.

  • 6

    Spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the egg whites.

  • 7

    Carefully fold the omelette in half and cook for another 60 seconds to warm the filling.

  • 8

    Serve immediately with a slice of toasted sprouted grain bread.