Name: Egg White Spinach Omelet with Cottage Cheese and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.33 cup Low Fat Cottage Cheese; 1 cup Sliced White Button Mushrooms; 1 cup Fresh Spinach; 1 tablespoon Avocado Oil; 0.5 medium Avocado

Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Sautéed Mushrooms

Pan-seared egg whites folded over creamy cottage cheese and earthy sautéed mushrooms, finished with buttery sliced avocado.

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NUTRITION

Protein

32.8g

Fat

28g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.33 cup Low Fat Cottage Cheese

1 cup Sliced White Button Mushrooms

1 cup Fresh Spinach

1 tablespoon Avocado Oil

0.5 medium Avocado

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PREPARATION

1
Heat a non-stick skillet over medium heat with half of the avocado oil.
2
Add the sliced mushrooms and sauté until they are golden brown and tender.
3
Toss in the fresh spinach and cook just until 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 whisked egg whites into the pan, swirling to coat the bottom evenly.
6
Once the edges are set, spread the cottage cheese and sautéed vegetables over one half of the omelet.
7
Carefully fold the other half over the filling and cook for another minute until the cottage cheese is warm.
8
Slide the omelet onto a plate and serve with fresh sliced avocado on top.