Egg White and Spinach Omelette with Cottage Cheese and Roasted Potato

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

Egg White and Spinach Omelette with Cottage Cheese and Roasted Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelette with Cottage Cheese and Roasted Potato

Savor a light yet satisfying breakfast featuring a fluffy egg white and spinach omelette enriched with creamy low-fat cottage cheese and accented by a delicate hint of lean steak. Served with a side of golden roasted potato, this meal offers a balanced taste of savory and fresh flavors ideal to kick-start your day.

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NUTRITION

324kcal
Protein
36.9g
Fat
6.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g)

1 cup fresh spinach (30g)

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

0.5 ounce lean sirloin steak (14g), thinly sliced

1 tsp olive oil (4.5g)

100g potato, roasted

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly toss the chopped potato in a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until golden and tender.

  • 2

    Meanwhile, in a bowl, whisk the egg whites with a pinch of salt and pepper until slightly frothy. Stir in the fresh spinach.

  • 3

    Heat a non-stick skillet over medium heat and add the remaining olive oil. Pour in the egg white mixture and let it set for about 1-2 minutes.

  • 4

    Sprinkle the low-fat cottage cheese evenly over the eggs and gently place the thinly sliced steak on one side of the omelette.

  • 5

    Carefully fold the omelette in half and cook for another 1-2 minutes until the filling is warmed through.

  • 6

    Plate the omelette alongside the roasted potatoes. Serve immediately and enjoy your protein-packed, flavorful breakfast.

Egg White and Spinach Omelette with Cottage Cheese and Roasted Potato

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

Egg White and Spinach Omelette with Cottage Cheese and Roasted Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelette with Cottage Cheese and Roasted Potato

Savor a light yet satisfying breakfast featuring a fluffy egg white and spinach omelette enriched with creamy low-fat cottage cheese and accented by a delicate hint of lean steak. Served with a side of golden roasted potato, this meal offers a balanced taste of savory and fresh flavors ideal to kick-start your day.

NUTRITION

324kcal
Protein
36.9g
Fat
6.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g)

1 cup fresh spinach (30g)

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

0.5 ounce lean sirloin steak (14g), thinly sliced

1 tsp olive oil (4.5g)

100g potato, roasted

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly toss the chopped potato in a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until golden and tender.

  • 2

    Meanwhile, in a bowl, whisk the egg whites with a pinch of salt and pepper until slightly frothy. Stir in the fresh spinach.

  • 3

    Heat a non-stick skillet over medium heat and add the remaining olive oil. Pour in the egg white mixture and let it set for about 1-2 minutes.

  • 4

    Sprinkle the low-fat cottage cheese evenly over the eggs and gently place the thinly sliced steak on one side of the omelette.

  • 5

    Carefully fold the omelette in half and cook for another 1-2 minutes until the filling is warmed through.

  • 6

    Plate the omelette alongside the roasted potatoes. Serve immediately and enjoy your protein-packed, flavorful breakfast.