Egg White Veggie Omelette with Cottage Cheese and Spinach

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 and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese and Spinach

Savor a light, protein-packed omelette loaded with fresh veggies, complemented by a creamy side of low-fat cottage cheese and a sprinkle of avocado. This breakfast delights with its fluffy egg whites, vibrant red bell pepper, juicy cherry tomatoes, and nutrient-rich spinach, all gently sautéed in olive oil for a heart-healthy start to your day.

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NUTRITION

404kcal
Protein
36.1g
Fat
21.6g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx 180g)

0.5 cup Low-Fat Cottage Cheese (approx 112g)

1 cup Fresh Spinach (30g)

0.25 cup diced Red Bell Pepper (38g)

0.25 cup Cherry Tomatoes, halved (40g)

3 tsp Olive Oil

0.25 of a medium Avocado (50g)

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PREPARATION

  • 1

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

  • 2

    Add the red bell pepper and cherry tomatoes; sauté for about 1-2 minutes until slightly softened.

  • 3

    Stir in fresh spinach and allow it to wilt for another minute.

  • 4

    Pour in the egg whites evenly over the veggies and cook gently until the edges begin to set.

  • 5

    Carefully fold the omelette in half once fully set and cook for another minute to ensure it’s heated through.

  • 6

    Transfer the omelette to a plate and top with low-fat cottage cheese.

  • 7

    Garnish with diced avocado, and serve immediately.

Egg White Veggie Omelette with Cottage Cheese and Spinach

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 and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese and Spinach

Savor a light, protein-packed omelette loaded with fresh veggies, complemented by a creamy side of low-fat cottage cheese and a sprinkle of avocado. This breakfast delights with its fluffy egg whites, vibrant red bell pepper, juicy cherry tomatoes, and nutrient-rich spinach, all gently sautéed in olive oil for a heart-healthy start to your day.

NUTRITION

404kcal
Protein
36.1g
Fat
21.6g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx 180g)

0.5 cup Low-Fat Cottage Cheese (approx 112g)

1 cup Fresh Spinach (30g)

0.25 cup diced Red Bell Pepper (38g)

0.25 cup Cherry Tomatoes, halved (40g)

3 tsp Olive Oil

0.25 of a medium Avocado (50g)

PREPARATION

  • 1

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

  • 2

    Add the red bell pepper and cherry tomatoes; sauté for about 1-2 minutes until slightly softened.

  • 3

    Stir in fresh spinach and allow it to wilt for another minute.

  • 4

    Pour in the egg whites evenly over the veggies and cook gently until the edges begin to set.

  • 5

    Carefully fold the omelette in half once fully set and cook for another minute to ensure it’s heated through.

  • 6

    Transfer the omelette to a plate and top with low-fat cottage cheese.

  • 7

    Garnish with diced avocado, and serve immediately.