Name: Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.65 cup Egg Whites; 0.35 cup Low Fat Cottage Cheese; 1.6 cups Sliced White Mushrooms; 1 cup Fresh Spinach; 1 tablespoon Avocado Oil; 1 slice 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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sautéed Mushrooms

Sautéed mushrooms and spinach folded into fluffy egg whites with creamy cottage cheese, served alongside a slice of warm sprouted grain bread that is golden toasted.

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NUTRITION

Protein

35.8g

Fat

16.1g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

0.65 cup Egg Whites

0.35 cup Low Fat Cottage Cheese

1.6 cups Sliced White Mushrooms

1 cup Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat a non-stick skillet over medium heat and add half of the avocado oil.
2
Add the sliced mushrooms to the pan and sauté until they are browned and tender.
3
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
4
Wipe the skillet clean, add the remaining avocado oil, and pour in the egg whites.
5
Allow the egg whites to cook undisturbed until the edges are set and the bottom is lightly golden.
6
Spread the cottage cheese and the sautéed mushroom and spinach mixture over one half of the omelette.
7
Carefully fold the other half of the egg whites over the filling and cook for one more minute to warm through.
8
Serve the omelette immediately with a slice of toasted sprouted grain bread.