Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes

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 and Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes

A delightfully light yet satisfying breakfast featuring a fluffy egg white omelette filled with fresh spinach and creamy low‐fat cottage cheese, paired with vibrant sliced tomatoes, a touch of olive oil, and served with a crisp half-slice of whole wheat toast and creamy avocado to perfectly balance flavor and nourishment.

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NUTRITION

387kcal
Protein
33.4g
Fat
17.5g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

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

1 cup fresh spinach

1 medium tomato

1.5 teaspoons olive oil

1/4 avocado

1/2 slice whole wheat bread

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 2

    Add fresh spinach to the skillet and sauté until wilted, about 1-2 minutes.

  • 3

    In a bowl, whisk 4 egg whites until slightly frothy. Pour the egg whites into the skillet over the spinach.

  • 4

    Allow the eggs to set gently. Dollop the low-fat cottage cheese evenly over one half of the omelette.

  • 5

    Once the egg whites are mostly set, fold the omelette in half to enclose the cottage cheese and cook for an additional minute.

  • 6

    Meanwhile, slice the tomato and arrange on a plate.

  • 7

    Slice 1/4 of an avocado and plate it alongside a half-slice of toasted whole wheat bread.

  • 8

    Serve the omelette with the sliced tomato, avocado, and toast for a balanced, nutritious breakfast.

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes

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 and Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes

A delightfully light yet satisfying breakfast featuring a fluffy egg white omelette filled with fresh spinach and creamy low‐fat cottage cheese, paired with vibrant sliced tomatoes, a touch of olive oil, and served with a crisp half-slice of whole wheat toast and creamy avocado to perfectly balance flavor and nourishment.

NUTRITION

387kcal
Protein
33.4g
Fat
17.5g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

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

1 cup fresh spinach

1 medium tomato

1.5 teaspoons olive oil

1/4 avocado

1/2 slice whole wheat bread

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 2

    Add fresh spinach to the skillet and sauté until wilted, about 1-2 minutes.

  • 3

    In a bowl, whisk 4 egg whites until slightly frothy. Pour the egg whites into the skillet over the spinach.

  • 4

    Allow the eggs to set gently. Dollop the low-fat cottage cheese evenly over one half of the omelette.

  • 5

    Once the egg whites are mostly set, fold the omelette in half to enclose the cottage cheese and cook for an additional minute.

  • 6

    Meanwhile, slice the tomato and arrange on a plate.

  • 7

    Slice 1/4 of an avocado and plate it alongside a half-slice of toasted whole wheat bread.

  • 8

    Serve the omelette with the sliced tomato, avocado, and toast for a balanced, nutritious breakfast.