Egg White Veggie Omelet with Cottage Cheese and Sliced Turkey

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

Egg White Veggie Omelet with Cottage Cheese and Sliced Turkey

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Sliced Turkey

A light yet satisfying breakfast omelet packed with fluffy egg whites, crisp veggies, a dollop of creamy low‐fat cottage cheese, and tender slices of turkey. Finished with a side of whole grain toast and fresh avocado, this plate balances vibrant flavors and textures while fueling your morning.

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NUTRITION

463kcal
Protein
37.4g
Fat
21.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx 120g)

1/3 cup low-fat cottage cheese (approx 75g)

1.5 oz sliced turkey (approx 42g)

1 cup mixed veggies (bell pepper, tomato, spinach, approx 100g)

1.5 tsp olive oil

1/2 medium avocado (approx 100g)

1 slice whole grain bread (approx 28g)

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and drizzle with olive oil.

  • 2

    Add the mixed veggies (chopped bell pepper, tomato, and spinach) to the pan and sauté for 2-3 minutes until slightly tender.

  • 3

    Pour in the egg whites and let them set gently. Stir occasionally to ensure even cooking.

  • 4

    When the egg whites are mostly set, sprinkle the low-fat cottage cheese evenly over one half of the omelet.

  • 5

    Layer the sliced turkey (1.5 oz) over the cottage cheese.

  • 6

    Fold the omelet over to encase the fillings and cook for an additional minute to warm through.

  • 7

    Meanwhile, toast the whole grain bread until golden and slice the avocado.

  • 8

    Plate the omelet with the toast on the side, and arrange the avocado slices for a creamy finishing touch.

Egg White Veggie Omelet with Cottage Cheese and Sliced Turkey

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

Egg White Veggie Omelet with Cottage Cheese and Sliced Turkey

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Sliced Turkey

A light yet satisfying breakfast omelet packed with fluffy egg whites, crisp veggies, a dollop of creamy low‐fat cottage cheese, and tender slices of turkey. Finished with a side of whole grain toast and fresh avocado, this plate balances vibrant flavors and textures while fueling your morning.

NUTRITION

463kcal
Protein
37.4g
Fat
21.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx 120g)

1/3 cup low-fat cottage cheese (approx 75g)

1.5 oz sliced turkey (approx 42g)

1 cup mixed veggies (bell pepper, tomato, spinach, approx 100g)

1.5 tsp olive oil

1/2 medium avocado (approx 100g)

1 slice whole grain bread (approx 28g)

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and drizzle with olive oil.

  • 2

    Add the mixed veggies (chopped bell pepper, tomato, and spinach) to the pan and sauté for 2-3 minutes until slightly tender.

  • 3

    Pour in the egg whites and let them set gently. Stir occasionally to ensure even cooking.

  • 4

    When the egg whites are mostly set, sprinkle the low-fat cottage cheese evenly over one half of the omelet.

  • 5

    Layer the sliced turkey (1.5 oz) over the cottage cheese.

  • 6

    Fold the omelet over to encase the fillings and cook for an additional minute to warm through.

  • 7

    Meanwhile, toast the whole grain bread until golden and slice the avocado.

  • 8

    Plate the omelet with the toast on the side, and arrange the avocado slices for a creamy finishing touch.