Egg White Veggie Omelette with Cottage Cheese and Sautéed Spinach

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

Egg White Veggie Omelette with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese and Sautéed Spinach

A light and energizing breakfast featuring a fluffy egg white omelette packed with colorful vegetables, paired with creamy low‐fat cottage cheese, and complemented by a side of sautéed spinach, whole grain toast, and a touch of avocado for creaminess. This meal is designed to gently wake your palate and fuel your morning with balanced protein and satisfying flavors.

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NUTRITION

392kcal
Protein
37.5g
Fat
12.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 165 g)

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

1/4 cup diced red bell pepper (38 g)

1/4 cup diced onion (40 g)

1/4 cup halved cherry tomatoes (40 g)

1 cup raw spinach (30 g)

1 tsp olive oil (4.5 g)

1 slice whole grain bread (40 g)

1/4 medium avocado (50 g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a bowl, whisk the egg whites and add the diced red bell pepper, onion, and halved cherry tomatoes.

  • 3

    Pour the egg white mixture into the heated skillet and cook until the edges begin to set, gently lifting them to allow uncooked egg whites to flow underneath.

  • 4

    Once the omelette is mostly set, fold it carefully and transfer to a plate.

  • 5

    In the same skillet, lightly sauté the spinach with 1 tsp olive oil until just wilted, about 1-2 minutes.

  • 6

    Plate the omelette alongside the sautéed spinach and serve with a side of low-fat cottage cheese.

  • 7

    Toast the whole grain bread and top with sliced avocado for extra creaminess. Serve immediately.

Egg White Veggie Omelette with Cottage Cheese and Sautéed Spinach

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

Egg White Veggie Omelette with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese and Sautéed Spinach

A light and energizing breakfast featuring a fluffy egg white omelette packed with colorful vegetables, paired with creamy low‐fat cottage cheese, and complemented by a side of sautéed spinach, whole grain toast, and a touch of avocado for creaminess. This meal is designed to gently wake your palate and fuel your morning with balanced protein and satisfying flavors.

NUTRITION

392kcal
Protein
37.5g
Fat
12.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 165 g)

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

1/4 cup diced red bell pepper (38 g)

1/4 cup diced onion (40 g)

1/4 cup halved cherry tomatoes (40 g)

1 cup raw spinach (30 g)

1 tsp olive oil (4.5 g)

1 slice whole grain bread (40 g)

1/4 medium avocado (50 g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a bowl, whisk the egg whites and add the diced red bell pepper, onion, and halved cherry tomatoes.

  • 3

    Pour the egg white mixture into the heated skillet and cook until the edges begin to set, gently lifting them to allow uncooked egg whites to flow underneath.

  • 4

    Once the omelette is mostly set, fold it carefully and transfer to a plate.

  • 5

    In the same skillet, lightly sauté the spinach with 1 tsp olive oil until just wilted, about 1-2 minutes.

  • 6

    Plate the omelette alongside the sautéed spinach and serve with a side of low-fat cottage cheese.

  • 7

    Toast the whole grain bread and top with sliced avocado for extra creaminess. Serve immediately.