YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Sliced Turkey with Toast
A light yet satisfying breakfast featuring a delicate egg white omelette loaded with fresh spinach, complemented by a side of tangy low‐fat cottage cheese and savory sliced turkey, paired with two slices of whole wheat toast lightly spread with unsalted butter and finished with juicy cherry tomatoes.
INGREDIENTS
1/3 cup egg whites (81g)
1 cup fresh spinach (30g)
1/3 cup low-fat cottage cheese (80g)
0.75 ounce sliced turkey (21g)
2 slices whole wheat bread (56g total)
2 teaspoons unsalted butter (10g)
1/2 cup cherry tomatoes (75g)
PREPARATION
Preheat a non-stick skillet over medium heat and lightly coat with a minimal amount of oil or cooking spray.
Pour the 1/3 cup of egg whites into the skillet and allow them to set slightly.
Add fresh spinach evenly over the egg whites and gently stir until the spinach wilts.
Once the omelette begins to set, fold it in half to enclose the spinach. Remove from heat and plate.
On the side, arrange the low-fat cottage cheese and place the 0.75 ounce of sliced turkey on top or alongside the omelette.
Toast two slices of whole wheat bread until golden. Spread each slice with 1 teaspoon of unsalted butter while still warm.
Finish the plate by adding a serving of 1/2 cup fresh cherry tomatoes for a burst of color and juiciness.
Serve immediately and enjoy your balanced, protein-controlled breakfast.