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 filled with creamy cottage cheese and fresh spinach, served with golden sautéed mushrooms.

Try 7 days free, then $12.99 / mo.

NUTRITION

376kcal
Protein
33.8g
Fat
16.6g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

190g Liquid Egg Whites

50g Low-Fat Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Whole Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat half of the avocado oil in a non-stick skillet over medium-high heat.

  • 2

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

  • 3

    Toss in the fresh spinach and cook for one minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet clean, add the remaining oil, and pour in the liquid egg whites.

  • 5

    Cook the egg whites undisturbed until the bottom is set, then gently lift the edges to allow any liquid egg to reach the hot surface.

  • 6

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

  • 7

    Fold the omelette in half and cook for an additional minute to warm the filling through.

  • 8

    Serve the omelette immediately alongside 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

A light egg white omelette filled with creamy cottage cheese and fresh spinach, served with golden sautéed mushrooms.

NUTRITION

376kcal
Protein
33.8g
Fat
16.6g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

190g Liquid Egg Whites

50g Low-Fat Cottage Cheese

1 cup Sliced White Mushrooms

1 cup Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Whole Grain Bread

PREPARATION

  • 1

    Heat half of the avocado oil in a non-stick skillet over medium-high heat.

  • 2

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

  • 3

    Toss in the fresh spinach and cook for one minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet clean, add the remaining oil, and pour in the liquid egg whites.

  • 5

    Cook the egg whites undisturbed until the bottom is set, then gently lift the edges to allow any liquid egg to reach the hot surface.

  • 6

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

  • 7

    Fold the omelette in half and cook for an additional minute to warm the filling through.

  • 8

    Serve the omelette immediately alongside a slice of toasted sprouted grain bread.