Egg White Spinach Omelette with Cottage Cheese and Sliced Tomato

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

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomato

A vibrant, protein-packed breakfast featuring a fluffy egg white and whole egg omelette layered with fresh spinach and lightly folded with a dollop of low‐fat cottage cheese, served alongside cool slices of tomato and creamy avocado for a balanced and satisfying start to your day.

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NUTRITION

387kcal
Protein
33.3g
Fat
21.3g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 Egg Whites (~120g)

1 Whole Egg (~50g)

1/3 Cup Low-Fat Cottage Cheese (~75g)

1 Cup Raw Spinach (~30g)

1 Medium Tomato (~123g)

1/2 Medium Avocado (~100g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. If desired, use a light coating of cooking spray to prevent sticking.

  • 2

    In a bowl, whisk together the egg whites and whole egg until blended.

  • 3

    Pour the egg mixture into the skillet. As the eggs begin to set, gently add the fresh spinach evenly over the top.

  • 4

    Fold in the low-fat cottage cheese carefully into one side of the omelette so it melts slightly while keeping pockets of creaminess.

  • 5

    Once the eggs are fully set, transfer the omelette onto a plate.

  • 6

    Serve the omelette with sliced tomato on the side and top with half an avocado, either sliced or mashed, for a creamy finish.

  • 7

    Enjoy your balanced, protein-rich breakfast!

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomato

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

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomato

A vibrant, protein-packed breakfast featuring a fluffy egg white and whole egg omelette layered with fresh spinach and lightly folded with a dollop of low‐fat cottage cheese, served alongside cool slices of tomato and creamy avocado for a balanced and satisfying start to your day.

NUTRITION

387kcal
Protein
33.3g
Fat
21.3g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 Egg Whites (~120g)

1 Whole Egg (~50g)

1/3 Cup Low-Fat Cottage Cheese (~75g)

1 Cup Raw Spinach (~30g)

1 Medium Tomato (~123g)

1/2 Medium Avocado (~100g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. If desired, use a light coating of cooking spray to prevent sticking.

  • 2

    In a bowl, whisk together the egg whites and whole egg until blended.

  • 3

    Pour the egg mixture into the skillet. As the eggs begin to set, gently add the fresh spinach evenly over the top.

  • 4

    Fold in the low-fat cottage cheese carefully into one side of the omelette so it melts slightly while keeping pockets of creaminess.

  • 5

    Once the eggs are fully set, transfer the omelette onto a plate.

  • 6

    Serve the omelette with sliced tomato on the side and top with half an avocado, either sliced or mashed, for a creamy finish.

  • 7

    Enjoy your balanced, protein-rich breakfast!