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 fluffy egg whites folded with fresh spinach and diced tomatoes, served alongside a dollop of creamy low-fat cottage cheese, perfectly complemented by a slice of whole grain toast and a few slices of avocado.

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NUTRITION

380kcal
Protein
37.3g
Fat
14.9g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (≈155g)

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

1 cup raw spinach (≈30g)

1/4 cup diced tomatoes (≈40g)

1 slice whole grain toast (≈28g)

1 teaspoon olive oil (≈4.5g)

1/2 medium avocado (≈68g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Whisk the egg whites in a bowl and season lightly with salt and pepper.

  • 3

    Add the spinach and diced tomatoes to the heated skillet, and sauté for about 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour the egg whites over the sautéed vegetables, allowing them to spread evenly in the pan.

  • 5

    Cook on medium heat until the edges begin to set, then gently fold the omelette in half and continue cooking until fully set, about 2-3 more minutes.

  • 6

    Plate the omelette and serve with a side of low-fat cottage cheese, a slice of whole grain toast, and sliced avocado arranged on top or on the side.

  • 7

    Season the avocado and toast lightly with salt and pepper, if desired, and enjoy your nutrient-rich breakfast!

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 fluffy egg whites folded with fresh spinach and diced tomatoes, served alongside a dollop of creamy low-fat cottage cheese, perfectly complemented by a slice of whole grain toast and a few slices of avocado.

NUTRITION

380kcal
Protein
37.3g
Fat
14.9g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (≈155g)

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

1 cup raw spinach (≈30g)

1/4 cup diced tomatoes (≈40g)

1 slice whole grain toast (≈28g)

1 teaspoon olive oil (≈4.5g)

1/2 medium avocado (≈68g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Whisk the egg whites in a bowl and season lightly with salt and pepper.

  • 3

    Add the spinach and diced tomatoes to the heated skillet, and sauté for about 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour the egg whites over the sautéed vegetables, allowing them to spread evenly in the pan.

  • 5

    Cook on medium heat until the edges begin to set, then gently fold the omelette in half and continue cooking until fully set, about 2-3 more minutes.

  • 6

    Plate the omelette and serve with a side of low-fat cottage cheese, a slice of whole grain toast, and sliced avocado arranged on top or on the side.

  • 7

    Season the avocado and toast lightly with salt and pepper, if desired, and enjoy your nutrient-rich breakfast!