Egg White Veggie Omelette with Cottage Cheese

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

Egg White Veggie Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese

A fresh and wholesome omelette featuring fluffy egg whites loaded with vibrant chopped veggies, paired with a side of creamy low-fat cottage cheese and finished with a drizzle of extra virgin olive oil and avocado slices. This dish offers a delicate balance of bright flavors and satisfying textures to fuel your morning while keeping macros perfectly in check.

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NUTRITION

305kcal
Protein
33.5g
Fat
11.7g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/4 cup Low-Fat Cottage Cheese (56g)

1/2 cup Fresh Spinach

1/4 cup diced Green Bell Pepper (38g)

1/4 cup sliced Mushrooms (18g)

1/2 medium Tomato, halved (61g)

1/4 medium Avocado (50g)

3 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with 1 teaspoon of olive oil.

  • 2

    Add the diced green bell pepper, sliced mushrooms, and fresh spinach to the skillet. Sauté for about 2-3 minutes until slightly softened.

  • 3

    Pour in the egg whites evenly over the sautéed vegetables. Allow the mixture to cook until the edges begin to set.

  • 4

    Gently lift the edges of the omelette with a spatula, letting any uncooked egg whites flow to the edges.

  • 5

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

  • 6

    Carefully fold the omelette in half and let it cook for another minute to warm the cottage cheese.

  • 7

    Transfer the omelette to a plate and drizzle the remaining 2 teaspoons of olive oil over the top.

  • 8

    Garnish with the halved tomato and avocado slices on the side. Serve warm and enjoy!

Egg White Veggie Omelette with Cottage Cheese

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

Egg White Veggie Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese

A fresh and wholesome omelette featuring fluffy egg whites loaded with vibrant chopped veggies, paired with a side of creamy low-fat cottage cheese and finished with a drizzle of extra virgin olive oil and avocado slices. This dish offers a delicate balance of bright flavors and satisfying textures to fuel your morning while keeping macros perfectly in check.

NUTRITION

305kcal
Protein
33.5g
Fat
11.7g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/4 cup Low-Fat Cottage Cheese (56g)

1/2 cup Fresh Spinach

1/4 cup diced Green Bell Pepper (38g)

1/4 cup sliced Mushrooms (18g)

1/2 medium Tomato, halved (61g)

1/4 medium Avocado (50g)

3 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with 1 teaspoon of olive oil.

  • 2

    Add the diced green bell pepper, sliced mushrooms, and fresh spinach to the skillet. Sauté for about 2-3 minutes until slightly softened.

  • 3

    Pour in the egg whites evenly over the sautéed vegetables. Allow the mixture to cook until the edges begin to set.

  • 4

    Gently lift the edges of the omelette with a spatula, letting any uncooked egg whites flow to the edges.

  • 5

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

  • 6

    Carefully fold the omelette in half and let it cook for another minute to warm the cottage cheese.

  • 7

    Transfer the omelette to a plate and drizzle the remaining 2 teaspoons of olive oil over the top.

  • 8

    Garnish with the halved tomato and avocado slices on the side. Serve warm and enjoy!