Egg White Spinach Omelet with Cottage Cheese and Tomatoes

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

Egg White Spinach Omelet with Cottage Cheese and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Tomatoes

A vibrant, protein-packed breakfast featuring a fluffy egg white omelet filled with fresh spinach, juicy tomatoes, and a hint of diced bell pepper sautéed in olive oil. Served with a crisp slice of whole grain toast and creamy avocado on the side, this dish is a clean, nutrient-dense start to your day.

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NUTRITION

493kcal
Protein
31.2g
Fat
27.1g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx 124g)

1/3 cup low-fat cottage cheese (approx 80g)

1 cup baby spinach

1 medium tomato, diced

1/4 cup diced red bell pepper

3 teaspoons olive oil

1 slice whole grain bread

1/2 medium avocado

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and drizzle 1 teaspoon of olive oil.

  • 2

    Add the diced bell pepper and sauté for about 1-2 minutes until they start to soften.

  • 3

    Mix the egg whites in a bowl and then add the baby spinach, diced tomato, and sautéed bell pepper.

  • 4

    Pour the egg white mixture into the skillet, swirling gently to evenly distribute the ingredients.

  • 5

    Cook until the edges begin to set, then gently lift the omelet and let any uncooked egg flow underneath.

  • 6

    When the top is nearly set, slide the omelet onto a plate and dollop the low-fat cottage cheese on one half. Fold over if desired.

  • 7

    Toast the whole grain bread until golden, and slice the avocado.

  • 8

    Drizzle the remaining 2 teaspoons of olive oil over the toast or avocado, and serve the omelet alongside the toast and avocado slices.

Egg White Spinach Omelet with Cottage Cheese and Tomatoes

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

Egg White Spinach Omelet with Cottage Cheese and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Tomatoes

A vibrant, protein-packed breakfast featuring a fluffy egg white omelet filled with fresh spinach, juicy tomatoes, and a hint of diced bell pepper sautéed in olive oil. Served with a crisp slice of whole grain toast and creamy avocado on the side, this dish is a clean, nutrient-dense start to your day.

NUTRITION

493kcal
Protein
31.2g
Fat
27.1g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx 124g)

1/3 cup low-fat cottage cheese (approx 80g)

1 cup baby spinach

1 medium tomato, diced

1/4 cup diced red bell pepper

3 teaspoons olive oil

1 slice whole grain bread

1/2 medium avocado

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and drizzle 1 teaspoon of olive oil.

  • 2

    Add the diced bell pepper and sauté for about 1-2 minutes until they start to soften.

  • 3

    Mix the egg whites in a bowl and then add the baby spinach, diced tomato, and sautéed bell pepper.

  • 4

    Pour the egg white mixture into the skillet, swirling gently to evenly distribute the ingredients.

  • 5

    Cook until the edges begin to set, then gently lift the omelet and let any uncooked egg flow underneath.

  • 6

    When the top is nearly set, slide the omelet onto a plate and dollop the low-fat cottage cheese on one half. Fold over if desired.

  • 7

    Toast the whole grain bread until golden, and slice the avocado.

  • 8

    Drizzle the remaining 2 teaspoons of olive oil over the toast or avocado, and serve the omelet alongside the toast and avocado slices.