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: 0.83 cup Egg Whites; 0.25 cup 2% Cottage Cheese; 1.5 cups White Button Mushrooms, sliced; 2 cups Fresh Spinach; 2 tablespoons Extra Virgin Olive Oil

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

Fluffy egg whites folded over a warm center of creamy cottage cheese and wilted spinach, served with savory golden-brown sautéed mushrooms.

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NUTRITION

Protein

32.9g

Fat

28.9g

Carbs

9.2g

SERVINGS

1 serving

INGREDIENTS

0.83 cup Egg Whites

0.25 cup 2% Cottage Cheese

1.5 cups White Button Mushrooms, sliced

2 cups Fresh Spinach

2 tablespoons Extra Virgin Olive Oil

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PREPARATION

1
Heat one tablespoon of olive oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms and sauté until they are tender and golden-brown.
3
Add the fresh spinach to the skillet and cook just until wilted, then remove the vegetables and set aside.
4
Wipe the skillet and add the remaining tablespoon of olive oil.
5
Pour the egg whites into the skillet, cooking undisturbed until the edges begin to set.
6
Gently lift the edges to let the raw egg flow underneath until the base is firm.
7
Spread the cottage cheese and the sautéed vegetable mixture over one half of the omelette.
8
Fold the other half over the filling and cook for another minute until the cottage cheese is warmed through.
9
Slide onto a plate and season with sea salt and freshly cracked black pepper.