Egg White Veggie Omelet 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 Omelet with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Spinach

Enjoy a light yet satisfying egg white omelet loaded with fresh spinach, colorful bell pepper, tomato, and a hint of onion. Finished with a dollop of tangy low-fat cottage cheese mixed in and served alongside creamy avocado, this breakfast offers a delightful balance of flavors and textures to kickstart your day.

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NUTRITION

387kcal
Protein
36.9g
Fat
21g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (240g)

1/5 cup low-fat cottage cheese (50g)

1 cup fresh spinach (30g)

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

1/4 cup diced tomato (40g)

2 tbsp diced yellow onion (30g)

1 tbsp olive oil (14g)

1/4 medium avocado (50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Add the diced yellow onion and red bell pepper to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the diced tomato and fresh spinach. Cook for another 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the 8 egg whites evenly over the vegetables. Allow the mixture to set, gently lifting the edges with a spatula as it cooks.

  • 5

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

  • 6

    Fold the omelet in half and cook for an additional minute to heat the cottage cheese.

  • 7

    Transfer the omelet to a plate and serve with quartered avocado on the side. Enjoy your nutrient-packed breakfast!

Egg White Veggie Omelet 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 Omelet with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Spinach

Enjoy a light yet satisfying egg white omelet loaded with fresh spinach, colorful bell pepper, tomato, and a hint of onion. Finished with a dollop of tangy low-fat cottage cheese mixed in and served alongside creamy avocado, this breakfast offers a delightful balance of flavors and textures to kickstart your day.

NUTRITION

387kcal
Protein
36.9g
Fat
21g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (240g)

1/5 cup low-fat cottage cheese (50g)

1 cup fresh spinach (30g)

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

1/4 cup diced tomato (40g)

2 tbsp diced yellow onion (30g)

1 tbsp olive oil (14g)

1/4 medium avocado (50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Add the diced yellow onion and red bell pepper to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the diced tomato and fresh spinach. Cook for another 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the 8 egg whites evenly over the vegetables. Allow the mixture to set, gently lifting the edges with a spatula as it cooks.

  • 5

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

  • 6

    Fold the omelet in half and cook for an additional minute to heat the cottage cheese.

  • 7

    Transfer the omelet to a plate and serve with quartered avocado on the side. Enjoy your nutrient-packed breakfast!