YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
A light yet nourishing breakfast featuring a fluffy egg white omelette filled with fresh spinach, complemented by a side of creamy low-fat cottage cheese and juicy cherry tomatoes. The dish is paired with a slice of whole grain toast lightly dressed with olive oil and a hint of avocado spread to round out the flavors, offering a perfect balance of protein, healthy fats, and whole-food carbohydrates to fuel your morning.
INGREDIENTS
6 large egg whites (approx. 198g)
1/3 cup low-fat cottage cheese (approx. 76g)
1 slice whole grain toast (28g)
1/4 portion avocado (34g)
2 teaspoons olive oil (9.2g total)
1 cup fresh spinach (30g)
1 serving cherry tomatoes (90g)
PREPARATION
Separate egg whites from yolks and beat lightly in a bowl.
Heat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.
Sauté fresh spinach in the skillet until wilted, then pour in the egg whites.
Allow the eggs to set gently, folding the sides to create an omelette.
Just before the omelette finishes cooking, gently fold in a 1/3 cup of low-fat cottage cheese for a creamy texture.
Plate the omelette and serve with a side of 1 slice whole grain toast spread with mashed 1/4 avocado.
Garnish with a serving of fresh cherry tomatoes, and enjoy your protein-packed, balanced breakfast.