Egg White Veggie Omelette with Cottage Cheese

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

Egg White Veggie Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese

Start your day with a vibrant, protein-packed omelette filled with fresh vegetables and a side of creamy low-fat cottage cheese. This dish blends the delicate flavor of egg whites and a whole egg with garden-fresh spinach, mushrooms, bell peppers, and tomatoes, finished with a drizzle of olive oil and a few slices of avocado for a subtle creaminess and a burst of healthy fats.

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NUTRITION

376kcal
Protein
36.9g
Fat
19.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (132g)

1 whole egg (50g)

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

1/2 cup fresh spinach (15g)

1/2 cup sliced mushrooms (35g)

1/4 cup diced bell pepper (38g)

1/4 cup diced tomato (40g)

1.5 teaspoons olive oil (7.5g)

1/4 medium avocado (50g)

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PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the egg whites and whole egg until well combined.

  • 3

    Add the spinach, mushrooms, bell pepper, and tomato to the egg mixture and stir gently.

  • 4

    Pour the mixture into the heated skillet and allow it to spread evenly. Cook until the edges begin to set.

  • 5

    Carefully flip the omelette or fold it in half to ensure even cooking. Continue cooking until the eggs are fully set.

  • 6

    Plate the omelette and serve alongside the low-fat cottage cheese and sliced avocado on top or on the side.

  • 7

    Enjoy your balanced and nutritious breakfast!

Egg White Veggie Omelette with Cottage Cheese

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

Egg White Veggie Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese

Start your day with a vibrant, protein-packed omelette filled with fresh vegetables and a side of creamy low-fat cottage cheese. This dish blends the delicate flavor of egg whites and a whole egg with garden-fresh spinach, mushrooms, bell peppers, and tomatoes, finished with a drizzle of olive oil and a few slices of avocado for a subtle creaminess and a burst of healthy fats.

NUTRITION

376kcal
Protein
36.9g
Fat
19.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (132g)

1 whole egg (50g)

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

1/2 cup fresh spinach (15g)

1/2 cup sliced mushrooms (35g)

1/4 cup diced bell pepper (38g)

1/4 cup diced tomato (40g)

1.5 teaspoons olive oil (7.5g)

1/4 medium avocado (50g)

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the egg whites and whole egg until well combined.

  • 3

    Add the spinach, mushrooms, bell pepper, and tomato to the egg mixture and stir gently.

  • 4

    Pour the mixture into the heated skillet and allow it to spread evenly. Cook until the edges begin to set.

  • 5

    Carefully flip the omelette or fold it in half to ensure even cooking. Continue cooking until the eggs are fully set.

  • 6

    Plate the omelette and serve alongside the low-fat cottage cheese and sliced avocado on top or on the side.

  • 7

    Enjoy your balanced and nutritious breakfast!