Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

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

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

Savor a light yet satisfying omelette featuring silky egg whites and nutrient-packed spinach folded with dollops of low-fat cottage cheese, complemented by the vibrant freshness of tomato and avocado, all brought together with a hint of olive oil for richness. This breakfast is designed to delight your palate and energize your morning.

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NUTRITION

427kcal
Protein
30.8g
Fat
27g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (113g)

1 cup fresh spinach (30g)

1 medium tomato (123g)

1 tbsp extra virgin olive oil

1/2 medium avocado (100g)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the fresh spinach to the skillet and sauté briefly until wilted, about 1 minute.

  • 4

    Pour in the egg whites, swirling the pan to evenly coat the surface. Allow the eggs to cook gently.

  • 5

    When the egg whites begin to set but are still slightly runny on top, dollop the cottage cheese evenly over one half of the omelette.

  • 6

    Chop the tomato and add it on top of the cottage cheese.

  • 7

    Carefully fold the omelette in half and let it cook for another minute until fully set.

  • 8

    Slide the omelette onto a plate and serve with slices of avocado on the side.

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

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

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

Savor a light yet satisfying omelette featuring silky egg whites and nutrient-packed spinach folded with dollops of low-fat cottage cheese, complemented by the vibrant freshness of tomato and avocado, all brought together with a hint of olive oil for richness. This breakfast is designed to delight your palate and energize your morning.

NUTRITION

427kcal
Protein
30.8g
Fat
27g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (113g)

1 cup fresh spinach (30g)

1 medium tomato (123g)

1 tbsp extra virgin olive oil

1/2 medium avocado (100g)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the fresh spinach to the skillet and sauté briefly until wilted, about 1 minute.

  • 4

    Pour in the egg whites, swirling the pan to evenly coat the surface. Allow the eggs to cook gently.

  • 5

    When the egg whites begin to set but are still slightly runny on top, dollop the cottage cheese evenly over one half of the omelette.

  • 6

    Chop the tomato and add it on top of the cottage cheese.

  • 7

    Carefully fold the omelette in half and let it cook for another minute until fully set.

  • 8

    Slide the omelette onto a plate and serve with slices of avocado on the side.