Egg White Vegetable Omelet with Cottage Cheese and Avocado

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

Egg White Vegetable Omelet with Cottage Cheese and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelet with Cottage Cheese and Avocado

A vibrant, protein-packed breakfast featuring a fluffy egg white omelet filled with fresh spinach, bell peppers, and onions, paired with creamy low‐fat cottage cheese and a side of velvety avocado slices. This meal provides a balanced start to your day, combining lean protein with heart-healthy fats and a burst of garden-fresh flavor.

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NUTRITION

425kcal
Protein
32.3g
Fat
22.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (≈132g)

½ cup low-fat cottage cheese (≈113g)

1 cup fresh spinach (≈30g)

½ cup diced red bell pepper (≈75g)

¼ cup diced onion (≈40g)

1 tsp olive oil (≈4.5g)

½ avocado (≈100g)

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PREPARATION

  • 1

    Spray a non-stick skillet lightly or heat 1 tsp olive oil in a medium-sized skillet over medium heat.

  • 2

    Add diced onions and red bell pepper to the skillet and sauté for 2-3 minutes until softened.

  • 3

    Add the spinach and cook for an additional minute until wilted.

  • 4

    Pour in the egg whites evenly over the vegetables. Let cook until the edges begin to set, then gently lift to allow uncooked egg whites to flow underneath.

  • 5

    Once the omelet is mostly set, gently fold it in half and remove from heat.

  • 6

    Transfer the omelet to a plate and serve with ½ cup low-fat cottage cheese on the side.

  • 7

    Garnish with sliced avocado for a creamy, nutritious finish. Enjoy warm.

Egg White Vegetable Omelet with Cottage Cheese and Avocado

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

Egg White Vegetable Omelet with Cottage Cheese and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelet with Cottage Cheese and Avocado

A vibrant, protein-packed breakfast featuring a fluffy egg white omelet filled with fresh spinach, bell peppers, and onions, paired with creamy low‐fat cottage cheese and a side of velvety avocado slices. This meal provides a balanced start to your day, combining lean protein with heart-healthy fats and a burst of garden-fresh flavor.

NUTRITION

425kcal
Protein
32.3g
Fat
22.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (≈132g)

½ cup low-fat cottage cheese (≈113g)

1 cup fresh spinach (≈30g)

½ cup diced red bell pepper (≈75g)

¼ cup diced onion (≈40g)

1 tsp olive oil (≈4.5g)

½ avocado (≈100g)

PREPARATION

  • 1

    Spray a non-stick skillet lightly or heat 1 tsp olive oil in a medium-sized skillet over medium heat.

  • 2

    Add diced onions and red bell pepper to the skillet and sauté for 2-3 minutes until softened.

  • 3

    Add the spinach and cook for an additional minute until wilted.

  • 4

    Pour in the egg whites evenly over the vegetables. Let cook until the edges begin to set, then gently lift to allow uncooked egg whites to flow underneath.

  • 5

    Once the omelet is mostly set, gently fold it in half and remove from heat.

  • 6

    Transfer the omelet to a plate and serve with ½ cup low-fat cottage cheese on the side.

  • 7

    Garnish with sliced avocado for a creamy, nutritious finish. Enjoy warm.