Egg White Veggie Omelet with Cottage Cheese and Toast

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 and Toast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Toast

Enjoy a fluffy egg white omelet packed with vibrant veggies, paired with creamy low-fat cottage cheese, a slice of hearty whole wheat toast, and a quarter of a ripe avocado to round out the meal. This balanced breakfast delivers satisfying flavors and textures, perfect for a nutritious start to your day.

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NUTRITION

378kcal
Protein
38.0g
Fat
12.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g)

1/2 cup low-fat cottage cheese (approx. 110g)

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

1/2 cup fresh spinach (approx. 15g)

1/4 cup sliced mushrooms (approx. 20g)

1 teaspoon olive oil

1 slice whole wheat bread (approx. 40g)

1/4 avocado (approx. 50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly drizzle with olive oil.

  • 2

    Add the sliced mushrooms and diced red bell pepper to the skillet, and sauté until they begin to soften.

  • 3

    Add the fresh spinach and continue to cook for another minute until wilted.

  • 4

    Pour the egg whites over the sautéed veggies, stirring gently to combine and create an even layer. Allow the egg whites to set and cook through.

  • 5

    Once the omelet is nearly cooked, gently fold it over to enclose the vegetables.

  • 6

    Place the omelet on a plate and serve with a side of low-fat cottage cheese.

  • 7

    Toast the whole wheat bread until lightly browned, and serve alongside the omelet. Top the toast with sliced avocado.

  • 8

    Enjoy your balanced and nutritious breakfast!

Egg White Veggie Omelet with Cottage Cheese and Toast

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 and Toast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Toast

Enjoy a fluffy egg white omelet packed with vibrant veggies, paired with creamy low-fat cottage cheese, a slice of hearty whole wheat toast, and a quarter of a ripe avocado to round out the meal. This balanced breakfast delivers satisfying flavors and textures, perfect for a nutritious start to your day.

NUTRITION

378kcal
Protein
38.0g
Fat
12.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g)

1/2 cup low-fat cottage cheese (approx. 110g)

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

1/2 cup fresh spinach (approx. 15g)

1/4 cup sliced mushrooms (approx. 20g)

1 teaspoon olive oil

1 slice whole wheat bread (approx. 40g)

1/4 avocado (approx. 50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly drizzle with olive oil.

  • 2

    Add the sliced mushrooms and diced red bell pepper to the skillet, and sauté until they begin to soften.

  • 3

    Add the fresh spinach and continue to cook for another minute until wilted.

  • 4

    Pour the egg whites over the sautéed veggies, stirring gently to combine and create an even layer. Allow the egg whites to set and cook through.

  • 5

    Once the omelet is nearly cooked, gently fold it over to enclose the vegetables.

  • 6

    Place the omelet on a plate and serve with a side of low-fat cottage cheese.

  • 7

    Toast the whole wheat bread until lightly browned, and serve alongside the omelet. Top the toast with sliced avocado.

  • 8

    Enjoy your balanced and nutritious breakfast!