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

Savor a fluffy egg white omelette generously filled with colorful fresh vegetables, paired with a creamy side of low-fat cottage cheese and lightly sautéed in olive oil for a delicious, balanced start to your morning.

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NUTRITION

319kcal
Protein
29.1g
Fat
16.2g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

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

1/4 cup chopped red bell pepper (38g)

1/2 cup fresh spinach (15g)

1/4 cup diced tomato (40g)

3 teaspoons olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 3 teaspoons of olive oil.

  • 2

    In a bowl, whisk the egg whites with a pinch of salt and pepper.

  • 3

    Pour the egg whites into the heated skillet and allow them to set slightly.

  • 4

    Sprinkle the chopped red bell pepper, fresh spinach, and diced tomato evenly over the eggs.

  • 5

    Cook until the edges begin to lift and the vegetables are tender, then gently fold the omelette in half.

  • 6

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

  • 7

    Optional: Garnish with additional pepper or herbs if desired.

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

Savor a fluffy egg white omelette generously filled with colorful fresh vegetables, paired with a creamy side of low-fat cottage cheese and lightly sautéed in olive oil for a delicious, balanced start to your morning.

NUTRITION

319kcal
Protein
29.1g
Fat
16.2g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

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

1/4 cup chopped red bell pepper (38g)

1/2 cup fresh spinach (15g)

1/4 cup diced tomato (40g)

3 teaspoons olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 3 teaspoons of olive oil.

  • 2

    In a bowl, whisk the egg whites with a pinch of salt and pepper.

  • 3

    Pour the egg whites into the heated skillet and allow them to set slightly.

  • 4

    Sprinkle the chopped red bell pepper, fresh spinach, and diced tomato evenly over the eggs.

  • 5

    Cook until the edges begin to lift and the vegetables are tender, then gently fold the omelette in half.

  • 6

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

  • 7

    Optional: Garnish with additional pepper or herbs if desired.