Egg White Omelet with Turkey Breast and Cottage Cheese

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

Egg White Omelet with Turkey Breast and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Turkey Breast and Cottage Cheese

Savor a light yet satisfying breakfast featuring a fluffy egg white omelet folded with lean turkey breast and a delicate scoop of tangy cottage cheese. This vibrant dish is accented with colorful bell peppers and onions, drizzled in olive oil, and paired with hearty whole wheat toast and a creamy slice of avocado for added creaminess and texture.

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NUTRITION

552kcal
Protein
58.1g
Fat
18.2g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (≈243g)

2 ounces Turkey Breast (≈56g)

1/3 cup Low-Fat Cottage Cheese (≈76g)

2 teaspoons Olive Oil

1 cup Mixed Bell Pepper and Onion

1.5 slices Whole Wheat Toast

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Sauté the mixed bell pepper and onion until softened, about 3-4 minutes.

  • 3

    Pour the egg whites into the skillet, allowing them to spread evenly. Cook until set on the bottom, about 2-3 minutes.

  • 4

    Layer the turkey breast slices evenly over the partially set egg whites.

  • 5

    Gently spoon the low-fat cottage cheese over the turkey, then fold the omelet carefully.

  • 6

    Cook for an additional 1-2 minutes until the inside is warmed through.

  • 7

    Meanwhile, toast the whole wheat bread until lightly browned.

  • 8

    Plate the omelet alongside the toasted bread and garnish with quartered avocado on the side.

  • 9

    Serve warm and enjoy your protein-packed breakfast.

Egg White Omelet with Turkey Breast and Cottage Cheese

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

Egg White Omelet with Turkey Breast and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Turkey Breast and Cottage Cheese

Savor a light yet satisfying breakfast featuring a fluffy egg white omelet folded with lean turkey breast and a delicate scoop of tangy cottage cheese. This vibrant dish is accented with colorful bell peppers and onions, drizzled in olive oil, and paired with hearty whole wheat toast and a creamy slice of avocado for added creaminess and texture.

NUTRITION

552kcal
Protein
58.1g
Fat
18.2g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (≈243g)

2 ounces Turkey Breast (≈56g)

1/3 cup Low-Fat Cottage Cheese (≈76g)

2 teaspoons Olive Oil

1 cup Mixed Bell Pepper and Onion

1.5 slices Whole Wheat Toast

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Sauté the mixed bell pepper and onion until softened, about 3-4 minutes.

  • 3

    Pour the egg whites into the skillet, allowing them to spread evenly. Cook until set on the bottom, about 2-3 minutes.

  • 4

    Layer the turkey breast slices evenly over the partially set egg whites.

  • 5

    Gently spoon the low-fat cottage cheese over the turkey, then fold the omelet carefully.

  • 6

    Cook for an additional 1-2 minutes until the inside is warmed through.

  • 7

    Meanwhile, toast the whole wheat bread until lightly browned.

  • 8

    Plate the omelet alongside the toasted bread and garnish with quartered avocado on the side.

  • 9

    Serve warm and enjoy your protein-packed breakfast.