Egg White Veggie Omelette with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese and Spinach

A light and satisfying breakfast featuring a fluffy egg white omelette packed with sautéed veggies, complemented by creamy low-fat cottage cheese and fresh spinach. This dish delivers a balanced blend of delicate flavors with a subtle hint of Mediterranean olive oil aroma, perfect for starting your day with clean, lean energy.

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NUTRITION

382kcal
Protein
35.1g
Fat
18.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (~120 g)

2/3 cup Low-Fat Cottage Cheese (~150 g)

1 cup Spinach (30 g)

1/4 cup diced Red Bell Pepper (40 g)

1/4 cup diced Onion (40 g)

1/4 cup sliced White Mushrooms (30 g)

3.5 teaspoons Olive Oil (~16 g)

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PREPARATION

  • 1

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

  • 2

    In a bowl, lightly whisk the egg whites until frothy.

  • 3

    Add diced red bell pepper, onion, mushrooms, and spinach into the warm skillet. Sauté for 2-3 minutes until the vegetables soften.

  • 4

    Pour the egg whites evenly over the sautéed veggies and let cook without stirring until the edges begin to set.

  • 5

    Gently lift the edges and allow any uncooked egg white to flow underneath.

  • 6

    Once the omelette is mostly set, dollop the low-fat cottage cheese across one half of the omelette.

  • 7

    Fold the omelette over the cottage cheese and let it cook for an additional minute to warm the filling.

  • 8

    Transfer the omelette to a plate and serve immediately.

Egg White Veggie Omelette with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese and Spinach

A light and satisfying breakfast featuring a fluffy egg white omelette packed with sautéed veggies, complemented by creamy low-fat cottage cheese and fresh spinach. This dish delivers a balanced blend of delicate flavors with a subtle hint of Mediterranean olive oil aroma, perfect for starting your day with clean, lean energy.

NUTRITION

382kcal
Protein
35.1g
Fat
18.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (~120 g)

2/3 cup Low-Fat Cottage Cheese (~150 g)

1 cup Spinach (30 g)

1/4 cup diced Red Bell Pepper (40 g)

1/4 cup diced Onion (40 g)

1/4 cup sliced White Mushrooms (30 g)

3.5 teaspoons Olive Oil (~16 g)

PREPARATION

  • 1

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

  • 2

    In a bowl, lightly whisk the egg whites until frothy.

  • 3

    Add diced red bell pepper, onion, mushrooms, and spinach into the warm skillet. Sauté for 2-3 minutes until the vegetables soften.

  • 4

    Pour the egg whites evenly over the sautéed veggies and let cook without stirring until the edges begin to set.

  • 5

    Gently lift the edges and allow any uncooked egg white to flow underneath.

  • 6

    Once the omelette is mostly set, dollop the low-fat cottage cheese across one half of the omelette.

  • 7

    Fold the omelette over the cottage cheese and let it cook for an additional minute to warm the filling.

  • 8

    Transfer the omelette to a plate and serve immediately.