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: 3/4 cup Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 1 cup sliced Cremini Mushrooms; 2 cups Fresh Spinach; 1 tbsp Avocado Oil; 1 slice Sprouted Whole Grain Bread; 1/4 Avocado

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

Lightly whisked egg whites folded over creamy cottage cheese and earthy sautéed mushrooms, served with sprouted toast and buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35g

Fat

22g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup sliced Cremini Mushrooms

2 cups Fresh Spinach

1 tbsp Avocado Oil

1 slice Sprouted Whole Grain Bread

1/4 Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat half of the avocado oil in a non-stick skillet over medium heat.
2
Sauté the sliced mushrooms until they are golden brown and tender.
3
Add the fresh spinach to the skillet and cook until just 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, cooking undisturbed until the edges begin to set.
6
Spread the cottage cheese and the sautéed mushroom-spinach mixture over one half of the omelette.
7
Carefully fold the other half of the egg whites over the filling and cook for another minute until the cottage cheese is warm.
8
Toast the sprouted bread and top with sliced avocado.
9
Serve the omelette immediately alongside the avocado toast.