Egg White Spinach Omelet with Cottage Cheese and Sliced Tomatoes

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 Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sliced Tomatoes

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelet studded with tender spinach and creamy low‐fat cottage cheese, accompanied by fresh, juicy tomato slices and a golden drizzle of extra olive oil and a side of smooth avocado.

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NUTRITION

397kcal
Protein
30g
Fat
23.9g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g total)

1/2 cup low-fat cottage cheese (113g)

1 cup fresh spinach

1 medium tomato

1 tsp olive oil for sauté

2 tsp extra virgin olive oil (drizzle)

1/2 small avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Beat the egg whites lightly in a bowl and pour over the spinach in the skillet.

  • 4

    Allow the egg whites to cook gently, and when they begin to set, spoon dollops of low-fat cottage cheese evenly over the surface.

  • 5

    Fold the omelet carefully and continue cooking until the egg whites are fully set and the cottage cheese is warmed through.

  • 6

    Slice the medium tomato and arrange on a serving plate.

  • 7

    Drizzle 2 teaspoons extra virgin olive oil over the tomato slices.

  • 8

    Serve the omelet alongside the olive-oiled tomatoes and add a side of sliced 1/2 small avocado for extra creaminess and healthy fats.

Egg White Spinach Omelet with Cottage Cheese and Sliced Tomatoes

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 Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sliced Tomatoes

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelet studded with tender spinach and creamy low‐fat cottage cheese, accompanied by fresh, juicy tomato slices and a golden drizzle of extra olive oil and a side of smooth avocado.

NUTRITION

397kcal
Protein
30g
Fat
23.9g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g total)

1/2 cup low-fat cottage cheese (113g)

1 cup fresh spinach

1 medium tomato

1 tsp olive oil for sauté

2 tsp extra virgin olive oil (drizzle)

1/2 small avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Beat the egg whites lightly in a bowl and pour over the spinach in the skillet.

  • 4

    Allow the egg whites to cook gently, and when they begin to set, spoon dollops of low-fat cottage cheese evenly over the surface.

  • 5

    Fold the omelet carefully and continue cooking until the egg whites are fully set and the cottage cheese is warmed through.

  • 6

    Slice the medium tomato and arrange on a serving plate.

  • 7

    Drizzle 2 teaspoons extra virgin olive oil over the tomato slices.

  • 8

    Serve the omelet alongside the olive-oiled tomatoes and add a side of sliced 1/2 small avocado for extra creaminess and healthy fats.