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: 1 cup Egg Whites; 2 tablespoons Low-Fat Cottage Cheese; 1 cup sliced White Button Mushrooms; 1 cup Fresh Spinach; 2 teaspoons Avocado Oil; 1/2 medium 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

Fluffy egg whites folded over creamy cottage cheese and earthy sautéed mushrooms, served with a side of buttery avocado.

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NUTRITION

Protein

34.9g

Fat

25g

Carbs

14.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

2 tablespoons Low-Fat Cottage Cheese

1 cup sliced White Button Mushrooms

1 cup Fresh Spinach

2 teaspoons Avocado Oil

1/2 medium Avocado

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PREPARATION

1
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms and sauté until they are browned and tender, then toss in the spinach until just wilted.
3
Remove the vegetables from the pan and set them aside.
4
Wipe the skillet clean and add the remaining teaspoon of avocado 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
Carefully fold the omelette in half and cook for another minute until the cottage cheese is warm.
9
Slide the omelette onto a plate and serve with sliced avocado on the side.