Egg White Veggie Omelette with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese and Sautéed Spinach

A delicious and fluffy egg white omelette loaded with colorful diced bell pepper, tomatoes, and red onion, served alongside a cool scoop of low‐fat cottage cheese and a generous side of sautéed spinach. Finished with a light drizzle of extra olive oil and a slice of hearty whole grain toast, this breakfast is a balanced blend of flavors and textures to energize your morning.

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NUTRITION

436kcal
Protein
30.3g
Fat
21g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99 g)

1/3 cup low-fat cottage cheese (approx. 75 g)

1 cup raw spinach

1/4 cup diced green bell pepper

1/4 cup diced tomato

1/4 cup diced red onion

4 tsp olive oil

1 slice whole grain bread

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PREPARATION

  • 1

    In a bowl, whisk the 3 egg whites until slightly frothy.

  • 2

    Stir in the diced bell pepper, tomato, and red onion.

  • 3

    Sprinkle in a pinch of salt and pepper to season.

  • 4

    Heat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 5

    Pour the egg white mixture into the skillet and cook gently until the edges begin to set.

  • 6

    Fold the omelette and cook for another minute until fully set inside.

  • 7

    In a separate pan, heat the remaining 2 teaspoons of olive oil over medium heat and add the spinach. Sauté for 2-3 minutes until wilted, seasoning with a little salt.

  • 8

    Plate the omelette and top it with the low-fat cottage cheese.

  • 9

    Serve alongside the sautéed spinach and a toasted slice of whole grain bread.

  • 10

    Enjoy your balanced and flavorful breakfast!

Egg White Veggie Omelette with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese and Sautéed Spinach

A delicious and fluffy egg white omelette loaded with colorful diced bell pepper, tomatoes, and red onion, served alongside a cool scoop of low‐fat cottage cheese and a generous side of sautéed spinach. Finished with a light drizzle of extra olive oil and a slice of hearty whole grain toast, this breakfast is a balanced blend of flavors and textures to energize your morning.

NUTRITION

436kcal
Protein
30.3g
Fat
21g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99 g)

1/3 cup low-fat cottage cheese (approx. 75 g)

1 cup raw spinach

1/4 cup diced green bell pepper

1/4 cup diced tomato

1/4 cup diced red onion

4 tsp olive oil

1 slice whole grain bread

PREPARATION

  • 1

    In a bowl, whisk the 3 egg whites until slightly frothy.

  • 2

    Stir in the diced bell pepper, tomato, and red onion.

  • 3

    Sprinkle in a pinch of salt and pepper to season.

  • 4

    Heat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 5

    Pour the egg white mixture into the skillet and cook gently until the edges begin to set.

  • 6

    Fold the omelette and cook for another minute until fully set inside.

  • 7

    In a separate pan, heat the remaining 2 teaspoons of olive oil over medium heat and add the spinach. Sauté for 2-3 minutes until wilted, seasoning with a little salt.

  • 8

    Plate the omelette and top it with the low-fat cottage cheese.

  • 9

    Serve alongside the sautéed spinach and a toasted slice of whole grain bread.

  • 10

    Enjoy your balanced and flavorful breakfast!