Egg White Vegetable Omelette with Cottage Cheese

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

Egg White Vegetable Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelette with Cottage Cheese

Savor a light yet filling breakfast omelette packed with a mix of fresh vegetables, perfectly combined with egg whites and one whole egg, finished with a side of creamy low-fat cottage cheese. This dish offers a satisfying blend of flavors and textures to keep you energized for the day ahead.

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NUTRITION

333kcal
Protein
26.8g
Fat
20.9g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

3 large Egg Whites (99g total)

1/3 cup Low-Fat Cottage Cheese (75g)

1/2 cup Mixed Vegetables (75g combined)

1 tablespoon Olive Oil (13.5g)

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PREPARATION

  • 1

    Crack the whole egg and separate it from 3 egg whites into a bowl; whisk them together until well combined.

  • 2

    Prepare the vegetables by dicing red bell pepper, roughly chopping spinach, and dicing tomatoes. Combine them in a small bowl.

  • 3

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the mixed vegetables to the skillet and sauté for 2-3 minutes until they soften slightly.

  • 5

    Pour in the egg mixture evenly over the vegetables, letting it spread naturally.

  • 6

    Cook on medium heat until the edges start to set, then gently lift the omelette from the sides to allow uncooked egg to flow underneath.

  • 7

    Once the omelette is mostly set, carefully fold it in half and cook for an additional minute to ensure it's cooked through.

  • 8

    Plate the omelette and serve with the 1/3 cup of low-fat cottage cheese on the side.

Egg White Vegetable Omelette with Cottage Cheese

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

Egg White Vegetable Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelette with Cottage Cheese

Savor a light yet filling breakfast omelette packed with a mix of fresh vegetables, perfectly combined with egg whites and one whole egg, finished with a side of creamy low-fat cottage cheese. This dish offers a satisfying blend of flavors and textures to keep you energized for the day ahead.

NUTRITION

333kcal
Protein
26.8g
Fat
20.9g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

3 large Egg Whites (99g total)

1/3 cup Low-Fat Cottage Cheese (75g)

1/2 cup Mixed Vegetables (75g combined)

1 tablespoon Olive Oil (13.5g)

PREPARATION

  • 1

    Crack the whole egg and separate it from 3 egg whites into a bowl; whisk them together until well combined.

  • 2

    Prepare the vegetables by dicing red bell pepper, roughly chopping spinach, and dicing tomatoes. Combine them in a small bowl.

  • 3

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the mixed vegetables to the skillet and sauté for 2-3 minutes until they soften slightly.

  • 5

    Pour in the egg mixture evenly over the vegetables, letting it spread naturally.

  • 6

    Cook on medium heat until the edges start to set, then gently lift the omelette from the sides to allow uncooked egg to flow underneath.

  • 7

    Once the omelette is mostly set, carefully fold it in half and cook for an additional minute to ensure it's cooked through.

  • 8

    Plate the omelette and serve with the 1/3 cup of low-fat cottage cheese on the side.