Egg White Veggie Omelet with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese

Enjoy a light yet satisfying start to your day with this egg white veggie omelet paired with a spread of creamy low-fat cottage cheese and a slice of whole grain bread. Fresh bell peppers, mushrooms and spinach elevate the dish, while a hint of olive oil enhances the flavors perfectly.

Try 7 days free, then $12.99 / mo.

NUTRITION

353kcal
Protein
35.7g
Fat
12.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~132g)

1 whole egg (~50g)

1/3 cup low-fat cottage cheese (~78g)

1/2 cup diced red bell pepper (~75g)

1/2 cup sliced mushrooms (~35g)

1/2 cup fresh spinach (~15g)

2 teaspoons olive oil (~9g)

1 slice whole grain bread (~28g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk together the egg whites and whole egg until well combined.

  • 2

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

  • 3

    Add the diced red bell pepper and sliced mushrooms to the skillet and sauté for about 2-3 minutes until they begin to soften.

  • 4

    Stir in the fresh spinach and cook for an additional 1 minute until just wilted.

  • 5

    Pour the egg mixture over the sautéed vegetables, letting it spread evenly in the pan.

  • 6

    Allow the omelet to cook undisturbed for 2-3 minutes until the edges start to set, then gently lift the sides to let any uncooked egg flow underneath.

  • 7

    Once the omelet is mostly set, fold it in half and slide it onto a plate.

  • 8

    Serve the omelet with a side of low-fat cottage cheese and a slice of whole grain bread.

Egg White Veggie Omelet with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese

Enjoy a light yet satisfying start to your day with this egg white veggie omelet paired with a spread of creamy low-fat cottage cheese and a slice of whole grain bread. Fresh bell peppers, mushrooms and spinach elevate the dish, while a hint of olive oil enhances the flavors perfectly.

NUTRITION

353kcal
Protein
35.7g
Fat
12.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~132g)

1 whole egg (~50g)

1/3 cup low-fat cottage cheese (~78g)

1/2 cup diced red bell pepper (~75g)

1/2 cup sliced mushrooms (~35g)

1/2 cup fresh spinach (~15g)

2 teaspoons olive oil (~9g)

1 slice whole grain bread (~28g)

PREPARATION

  • 1

    In a small bowl, whisk together the egg whites and whole egg until well combined.

  • 2

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

  • 3

    Add the diced red bell pepper and sliced mushrooms to the skillet and sauté for about 2-3 minutes until they begin to soften.

  • 4

    Stir in the fresh spinach and cook for an additional 1 minute until just wilted.

  • 5

    Pour the egg mixture over the sautéed vegetables, letting it spread evenly in the pan.

  • 6

    Allow the omelet to cook undisturbed for 2-3 minutes until the edges start to set, then gently lift the sides to let any uncooked egg flow underneath.

  • 7

    Once the omelet is mostly set, fold it in half and slide it onto a plate.

  • 8

    Serve the omelet with a side of low-fat cottage cheese and a slice of whole grain bread.