Egg White Veggie Omelet with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese

A light and satisfying breakfast featuring a fluffy egg white omelet packed with colorful vegetables and a side of creamy low‐fat cottage cheese, complemented by avocado and a hint of olive oil for extra richness. The dish is designed to perfectly balance taste with your morning nutrition needs.

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NUTRITION

292kcal
Protein
25.1g
Fat
12.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (~99g)

1/2 cup low-fat cottage cheese (~113g)

1/2 cup packed spinach (15g)

1/4 cup diced red bell pepper (38g)

1/4 cup diced tomato (40g)

1/4 cup diced onion (40g)

2 teaspoons olive oil (9g)

1/4 medium avocado (~50g)

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PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 3

    Sauté the diced onion, red bell pepper, tomato, and spinach until they soften, about 2-3 minutes.

  • 4

    Pour the egg whites over the sautéed vegetables, tilting the pan to ensure even coverage.

  • 5

    Cook gently until the edges begin to set, then carefully flip the omelet if desired or fold it in half and cook for another minute.

  • 6

    Transfer the omelet to a plate and serve with a side of low-fat cottage cheese.

  • 7

    Garnish with sliced avocado and drizzle the remaining teaspoon of olive oil over the top for extra flavor.

Egg White Veggie Omelet with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese

A light and satisfying breakfast featuring a fluffy egg white omelet packed with colorful vegetables and a side of creamy low‐fat cottage cheese, complemented by avocado and a hint of olive oil for extra richness. The dish is designed to perfectly balance taste with your morning nutrition needs.

NUTRITION

292kcal
Protein
25.1g
Fat
12.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (~99g)

1/2 cup low-fat cottage cheese (~113g)

1/2 cup packed spinach (15g)

1/4 cup diced red bell pepper (38g)

1/4 cup diced tomato (40g)

1/4 cup diced onion (40g)

2 teaspoons olive oil (9g)

1/4 medium avocado (~50g)

PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 3

    Sauté the diced onion, red bell pepper, tomato, and spinach until they soften, about 2-3 minutes.

  • 4

    Pour the egg whites over the sautéed vegetables, tilting the pan to ensure even coverage.

  • 5

    Cook gently until the edges begin to set, then carefully flip the omelet if desired or fold it in half and cook for another minute.

  • 6

    Transfer the omelet to a plate and serve with a side of low-fat cottage cheese.

  • 7

    Garnish with sliced avocado and drizzle the remaining teaspoon of olive oil over the top for extra flavor.