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 sautéed mushrooms and fresh spinach, filled with a dollop of creamy cottage cheese for a satisfying finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
42.2g
Fat
16.7g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a non-stick skillet over medium heat.

  • 2

    Add sliced mushrooms and sauté until they are golden brown.

  • 3

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

  • 4

    Pour the egg whites into the same skillet, covering the bottom evenly.

  • 5

    Once the edges are set and the center is mostly cooked, place the sautéed vegetables and cottage cheese on one half of the omelette.

  • 6

    Carefully fold the other half over the filling and cook for one more minute until the cottage cheese is warm.

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 sautéed mushrooms and fresh spinach, filled with a dollop of creamy cottage cheese for a satisfying finish.

NUTRITION

366kcal
Protein
42.2g
Fat
16.7g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese

1 cup Sliced White Mushrooms

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat olive oil in a non-stick skillet over medium heat.

  • 2

    Add sliced mushrooms and sauté until they are golden brown.

  • 3

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

  • 4

    Pour the egg whites into the same skillet, covering the bottom evenly.

  • 5

    Once the edges are set and the center is mostly cooked, place the sautéed vegetables and cottage cheese on one half of the omelette.

  • 6

    Carefully fold the other half over the filling and cook for one more minute until the cottage cheese is warm.