Egg White Spinach Omelet with Cottage Cheese and Sautéed Peppers

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 Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Peppers

Start your day with a light, protein-packed egg white omelet filled with fresh spinach and sautéed red bell peppers, complemented by a creamy dollop of cottage cheese, a few slices of avocado, and a side of whole-grain toast. This balanced breakfast offers vibrant flavors and textures that will keep you satisfied and energized all morning.

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NUTRITION

390kcal
Protein
31.4g
Fat
17.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

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

1 cup fresh spinach (approx. 30g)

1/2 cup sliced red bell pepper (approx. 75g)

1.5 teaspoons olive oil (approx. 6.8g)

1/4 avocado (approx. 50g)

1 slice whole-grain toast (approx. 28g)

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced red bell pepper to the skillet and sauté until slightly softened, about 2-3 minutes.

  • 4

    Toss in the fresh spinach and cook for an additional minute until just wilted.

  • 5

    Pour the egg whites over the sautéed vegetables, allowing them to evenly spread in the pan.

  • 6

    Cook the omelet until the egg whites set, gently lifting the edges to let any uncooked egg flow underneath.

  • 7

    Fold the omelet in half and slide it onto a plate.

  • 8

    Top half of the plate with the low-fat cottage cheese.

  • 9

    Serve alongside the omelet a slice of whole-grain toast and garnish with quartered avocado slices.

Egg White Spinach Omelet with Cottage Cheese and Sautéed Peppers

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 Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sautéed Peppers

Start your day with a light, protein-packed egg white omelet filled with fresh spinach and sautéed red bell peppers, complemented by a creamy dollop of cottage cheese, a few slices of avocado, and a side of whole-grain toast. This balanced breakfast offers vibrant flavors and textures that will keep you satisfied and energized all morning.

NUTRITION

390kcal
Protein
31.4g
Fat
17.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

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

1 cup fresh spinach (approx. 30g)

1/2 cup sliced red bell pepper (approx. 75g)

1.5 teaspoons olive oil (approx. 6.8g)

1/4 avocado (approx. 50g)

1 slice whole-grain toast (approx. 28g)

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced red bell pepper to the skillet and sauté until slightly softened, about 2-3 minutes.

  • 4

    Toss in the fresh spinach and cook for an additional minute until just wilted.

  • 5

    Pour the egg whites over the sautéed vegetables, allowing them to evenly spread in the pan.

  • 6

    Cook the omelet until the egg whites set, gently lifting the edges to let any uncooked egg flow underneath.

  • 7

    Fold the omelet in half and slide it onto a plate.

  • 8

    Top half of the plate with the low-fat cottage cheese.

  • 9

    Serve alongside the omelet a slice of whole-grain toast and garnish with quartered avocado slices.