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 omelette combining the fluffy texture of egg whites and a whole egg with a medley of fresh veggies, finished with a side of tangy low-fat cottage cheese and a crisp slice of whole grain toast. Perfect for a nutritious start to the day.

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NUTRITION

380kcal
Protein
34.6g
Fat
16.5g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

4 egg whites (132g total)

1/3 cup low-fat cottage cheese (76g)

0.5 cup baby spinach

0.25 cup chopped bell pepper

0.25 cup chopped tomato

2 tsp olive oil

1 slice whole grain toast (40g)

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PREPARATION

  • 1

    In a bowl, crack the whole egg and add the egg whites; whisk until well combined.

  • 2

    Stir in the low-fat cottage cheese gently to incorporate.

  • 3

    Chop the baby spinach, bell pepper, and tomato, then fold them into the egg mixture.

  • 4

    Heat 1 tsp of olive oil in a nonstick pan over medium heat, then pour in the egg and veggie mixture.

  • 5

    Cook the omelette until the edges begin to set, then gently flip or fold it to cook through, ensuring it remains fluffy.

  • 6

    In a separate skillet or toaster, warm the whole grain toast using the remaining olive oil if desired.

  • 7

    Plate the omelette alongside the toast and enjoy a balanced, protein-rich 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 omelette combining the fluffy texture of egg whites and a whole egg with a medley of fresh veggies, finished with a side of tangy low-fat cottage cheese and a crisp slice of whole grain toast. Perfect for a nutritious start to the day.

NUTRITION

380kcal
Protein
34.6g
Fat
16.5g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

4 egg whites (132g total)

1/3 cup low-fat cottage cheese (76g)

0.5 cup baby spinach

0.25 cup chopped bell pepper

0.25 cup chopped tomato

2 tsp olive oil

1 slice whole grain toast (40g)

PREPARATION

  • 1

    In a bowl, crack the whole egg and add the egg whites; whisk until well combined.

  • 2

    Stir in the low-fat cottage cheese gently to incorporate.

  • 3

    Chop the baby spinach, bell pepper, and tomato, then fold them into the egg mixture.

  • 4

    Heat 1 tsp of olive oil in a nonstick pan over medium heat, then pour in the egg and veggie mixture.

  • 5

    Cook the omelette until the edges begin to set, then gently flip or fold it to cook through, ensuring it remains fluffy.

  • 6

    In a separate skillet or toaster, warm the whole grain toast using the remaining olive oil if desired.

  • 7

    Plate the omelette alongside the toast and enjoy a balanced, protein-rich breakfast.