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 light yet satisfying breakfast featuring a fluffy egg white omelette filled with sautéed spinach, mushrooms, and bell peppers, paired with a side of creamy low-fat cottage cheese and a slice of whole grain toast. This meal is designed to keep you energized with balanced macros.

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NUTRITION

293kcal
Protein
32.8g
Fat
7.7g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (approx. 110g)

1/2 cup fresh spinach

1/2 cup sliced mushrooms

1/4 cup diced bell peppers

2 tsp olive oil

1 slice whole grain bread

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms, diced bell peppers, and fresh spinach to the skillet and sauté until tender, about 3-4 minutes.

  • 3

    While the vegetables are cooking, whisk the egg whites in a bowl.

  • 4

    Pour the whisked egg whites over the sautéed vegetables in the skillet, allowing them to evenly cover the veggies.

  • 5

    Cook the omelette over medium heat until the edges start to set, then gently fold the omelette in half to enclose the filling.

  • 6

    In a separate small pan, warm the remaining 1 tsp of olive oil and lightly toast the whole grain bread until golden brown.

  • 7

    Plate the omelette alongside the toasted bread and serve with a side of low-fat cottage cheese.

  • 8

    Enjoy your nutrient-packed breakfast!

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 light yet satisfying breakfast featuring a fluffy egg white omelette filled with sautéed spinach, mushrooms, and bell peppers, paired with a side of creamy low-fat cottage cheese and a slice of whole grain toast. This meal is designed to keep you energized with balanced macros.

NUTRITION

293kcal
Protein
32.8g
Fat
7.7g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (approx. 110g)

1/2 cup fresh spinach

1/2 cup sliced mushrooms

1/4 cup diced bell peppers

2 tsp olive oil

1 slice whole grain bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms, diced bell peppers, and fresh spinach to the skillet and sauté until tender, about 3-4 minutes.

  • 3

    While the vegetables are cooking, whisk the egg whites in a bowl.

  • 4

    Pour the whisked egg whites over the sautéed vegetables in the skillet, allowing them to evenly cover the veggies.

  • 5

    Cook the omelette over medium heat until the edges start to set, then gently fold the omelette in half to enclose the filling.

  • 6

    In a separate small pan, warm the remaining 1 tsp of olive oil and lightly toast the whole grain bread until golden brown.

  • 7

    Plate the omelette alongside the toasted bread and serve with a side of low-fat cottage cheese.

  • 8

    Enjoy your nutrient-packed breakfast!