Egg White Spinach Omelette with Cottage Cheese and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

Start your day with a light yet satisfying egg white omelette, brimming with fresh spinach and sweet cherry tomatoes, paired with a side of creamy low‐fat cottage cheese and a hint of ripe avocado. This balanced plate delivers a smooth blend of textures and flavors to energize your morning.

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NUTRITION

413kcal
Protein
29.7g
Fat
28g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 132g)

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

1 cup baby spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1.5 tbsp extra virgin olive oil

1/4 medium avocado

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PREPARATION

  • 1

    Preheat a non-stick skillet on medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 2

    Add the baby spinach and halved cherry tomatoes to the pan and sauté for 1-2 minutes until the spinach is slightly wilted and tomatoes are warmed.

  • 3

    Pour in 4 egg whites evenly over the vegetables. Allow the edges to set slightly before gently stirring or lifting to let uncooked egg flow underneath.

  • 4

    Cook the egg whites until they are set but still soft in the middle, then fold the omelette in half.

  • 5

    Transfer the omelette to a plate and add the 1/2 cup of low-fat cottage cheese on the side.

  • 6

    Garnish the plate with a few slices of 1/4 medium avocado and serve immediately.

Egg White Spinach Omelette with Cottage Cheese and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

Start your day with a light yet satisfying egg white omelette, brimming with fresh spinach and sweet cherry tomatoes, paired with a side of creamy low‐fat cottage cheese and a hint of ripe avocado. This balanced plate delivers a smooth blend of textures and flavors to energize your morning.

NUTRITION

413kcal
Protein
29.7g
Fat
28g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 132g)

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

1 cup baby spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1.5 tbsp extra virgin olive oil

1/4 medium avocado

PREPARATION

  • 1

    Preheat a non-stick skillet on medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 2

    Add the baby spinach and halved cherry tomatoes to the pan and sauté for 1-2 minutes until the spinach is slightly wilted and tomatoes are warmed.

  • 3

    Pour in 4 egg whites evenly over the vegetables. Allow the edges to set slightly before gently stirring or lifting to let uncooked egg flow underneath.

  • 4

    Cook the egg whites until they are set but still soft in the middle, then fold the omelette in half.

  • 5

    Transfer the omelette to a plate and add the 1/2 cup of low-fat cottage cheese on the side.

  • 6

    Garnish the plate with a few slices of 1/4 medium avocado and serve immediately.