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 fluffy egg white omelette folded over savory sautéed mushrooms, fresh spinach, and creamy cottage cheese, served with sliced avocado and toasted sprouted grain bread.

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NUTRITION

516kcal
Protein
29.9g
Fat
33.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

2 tbsp Low Fat Cottage Cheese

1 cup sliced White Button Mushrooms

1 cup Fresh Baby Spinach

1.5 tbsp Avocado Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat 1/2 tablespoon of avocado oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are golden brown 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 1 tablespoon of avocado oil over medium-low heat.

  • 5

    Pour the liquid egg whites into the skillet, covering the bottom evenly, and cook until the edges are firm and the center is mostly set.

  • 6

    Dollop the cottage cheese over one half of the omelette and top with the sautéed mushrooms and spinach.

  • 7

    Carefully fold the other half of the egg whites over the filling and cook for another minute to warm the cheese.

  • 8

    Slide the omelette onto a plate and serve alongside sliced avocado and a piece 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

A fluffy egg white omelette folded over savory sautéed mushrooms, fresh spinach, and creamy cottage cheese, served with sliced avocado and toasted sprouted grain bread.

NUTRITION

516kcal
Protein
29.9g
Fat
33.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

2 tbsp Low Fat Cottage Cheese

1 cup sliced White Button Mushrooms

1 cup Fresh Baby Spinach

1.5 tbsp Avocado Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat 1/2 tablespoon of avocado oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are golden brown 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 1 tablespoon of avocado oil over medium-low heat.

  • 5

    Pour the liquid egg whites into the skillet, covering the bottom evenly, and cook until the edges are firm and the center is mostly set.

  • 6

    Dollop the cottage cheese over one half of the omelette and top with the sautéed mushrooms and spinach.

  • 7

    Carefully fold the other half of the egg whites over the filling and cook for another minute to warm the cheese.

  • 8

    Slide the omelette onto a plate and serve alongside sliced avocado and a piece of toasted sprouted grain bread.