Egg White Spinach Omelet with Cottage Cheese and Fresh Tomato

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 Fresh Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Fresh Tomato

Enjoy a light yet satisfying breakfast featuring a fluffy omelet made with egg whites and whole egg yolks, filled with fresh spinach, juicy tomato, and a dollop of creamy cottage cheese. Topped with slices of avocado and a hint of olive oil, this dish is a perfect balance of protein and healthy fats to kickstart your day.

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NUTRITION

414kcal
Protein
36.4g
Fat
20.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (132g total)

2 large Egg Yolks (36g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1 medium Fresh Tomato (123g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

1/4 Avocado (50g)

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PREPARATION

  • 1

    In a bowl, whisk together the 4 egg whites and 2 egg yolks until well combined.

  • 2

    Heat a non-stick skillet over medium heat and add 1 teaspoon of extra virgin olive oil.

  • 3

    Sauté the fresh spinach and diced tomato briefly for 1-2 minutes until the spinach wilts slightly and the tomato softens.

  • 4

    Pour the egg mixture into the skillet, letting it gently cover the sautéed vegetables.

  • 5

    Allow the eggs to set on the bottom before gently lifting the edges with a spatula to let the uncooked eggs flow underneath.

  • 6

    Once the omelet is mostly set, add dollops of low-fat cottage cheese evenly over the surface.

  • 7

    Carefully fold the omelet in half and cook for another minute to warm the cottage cheese slightly.

  • 8

    Transfer the omelet to a plate and top with slices or chunks of avocado.

  • 9

    Serve immediately and enjoy a balanced, protein-packed breakfast.

Egg White Spinach Omelet with Cottage Cheese and Fresh Tomato

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 Fresh Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Fresh Tomato

Enjoy a light yet satisfying breakfast featuring a fluffy omelet made with egg whites and whole egg yolks, filled with fresh spinach, juicy tomato, and a dollop of creamy cottage cheese. Topped with slices of avocado and a hint of olive oil, this dish is a perfect balance of protein and healthy fats to kickstart your day.

NUTRITION

414kcal
Protein
36.4g
Fat
20.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (132g total)

2 large Egg Yolks (36g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1 medium Fresh Tomato (123g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

1/4 Avocado (50g)

PREPARATION

  • 1

    In a bowl, whisk together the 4 egg whites and 2 egg yolks until well combined.

  • 2

    Heat a non-stick skillet over medium heat and add 1 teaspoon of extra virgin olive oil.

  • 3

    Sauté the fresh spinach and diced tomato briefly for 1-2 minutes until the spinach wilts slightly and the tomato softens.

  • 4

    Pour the egg mixture into the skillet, letting it gently cover the sautéed vegetables.

  • 5

    Allow the eggs to set on the bottom before gently lifting the edges with a spatula to let the uncooked eggs flow underneath.

  • 6

    Once the omelet is mostly set, add dollops of low-fat cottage cheese evenly over the surface.

  • 7

    Carefully fold the omelet in half and cook for another minute to warm the cottage cheese slightly.

  • 8

    Transfer the omelet to a plate and top with slices or chunks of avocado.

  • 9

    Serve immediately and enjoy a balanced, protein-packed breakfast.