Egg White Spinach Omelette with Cottage Cheese

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

Egg White Spinach Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese

A light yet satisfying breakfast featuring a fluffy egg white omelette bursting with fresh spinach, paired with creamy low-fat cottage cheese. Accented by sautéed mushrooms and cherry tomatoes, and served with a crisp slice of whole grain toast drizzled with olive oil, this dish delivers a perfect balance of flavors and textures to kickstart your day.

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NUTRITION

317kcal
Protein
35.6g
Fat
8.2g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 165g)

1/3 cup low-fat cottage cheese (80g)

1 cup raw spinach

1/2 cup halved cherry tomatoes

1/2 cup sliced mushrooms

1 slice whole grain toast

3 tsp olive oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Sauté the spinach, mushrooms, and cherry tomatoes until the spinach wilts and the mushrooms are tender, about 2-3 minutes.

  • 4

    Pour the egg whites over the vegetables in the skillet and cook until the edges start to set.

  • 5

    Dollop the low-fat cottage cheese evenly over the omelette and allow it to warm slightly.

  • 6

    Fold the omelette in half and cook for an additional minute to ensure it is fully set.

  • 7

    Meanwhile, toast the whole grain bread slice until golden brown and drizzle with the remaining 2 tsp of olive oil.

  • 8

    Serve the omelette hot with the toasted bread on the side.

Egg White Spinach Omelette with Cottage Cheese

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

Egg White Spinach Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese

A light yet satisfying breakfast featuring a fluffy egg white omelette bursting with fresh spinach, paired with creamy low-fat cottage cheese. Accented by sautéed mushrooms and cherry tomatoes, and served with a crisp slice of whole grain toast drizzled with olive oil, this dish delivers a perfect balance of flavors and textures to kickstart your day.

NUTRITION

317kcal
Protein
35.6g
Fat
8.2g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 165g)

1/3 cup low-fat cottage cheese (80g)

1 cup raw spinach

1/2 cup halved cherry tomatoes

1/2 cup sliced mushrooms

1 slice whole grain toast

3 tsp olive oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Sauté the spinach, mushrooms, and cherry tomatoes until the spinach wilts and the mushrooms are tender, about 2-3 minutes.

  • 4

    Pour the egg whites over the vegetables in the skillet and cook until the edges start to set.

  • 5

    Dollop the low-fat cottage cheese evenly over the omelette and allow it to warm slightly.

  • 6

    Fold the omelette in half and cook for an additional minute to ensure it is fully set.

  • 7

    Meanwhile, toast the whole grain bread slice until golden brown and drizzle with the remaining 2 tsp of olive oil.

  • 8

    Serve the omelette hot with the toasted bread on the side.