Egg White Veggie Omelet with Cottage Cheese and Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Spinach

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelet loaded with fresh spinach, red bell pepper, and onions, paired with a side of creamy low-fat cottage cheese, a slice of whole grain toast, and mellow avocado slices, finished with a hint of olive oil for extra flavor.

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NUTRITION

382kcal
Protein
33.5g
Fat
15.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~165g)

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

1 cup fresh spinach (30g)

1/4 cup chopped red bell pepper (38g)

1/4 cup chopped onion (40g)

1 slice whole grain bread (~30g)

1/4 avocado (50g)

1.5 teaspoons extra virgin olive oil (~7g)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet and add the chopped red bell pepper, onion, and spinach evenly over the surface.

  • 4

    Allow the omelet to cook undisturbed until the edges begin to set, then gently fold the omelet in half.

  • 5

    Reduce heat and cook for another minute until fully set.

  • 6

    Plate the omelet and serve with a side of low-fat cottage cheese, a slice of whole grain bread, and avocado slices.

  • 7

    Drizzle any remaining olive oil over the toast or avocado for extra flavor.

Egg White Veggie Omelet with Cottage Cheese and Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Spinach

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelet loaded with fresh spinach, red bell pepper, and onions, paired with a side of creamy low-fat cottage cheese, a slice of whole grain toast, and mellow avocado slices, finished with a hint of olive oil for extra flavor.

NUTRITION

382kcal
Protein
33.5g
Fat
15.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~165g)

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

1 cup fresh spinach (30g)

1/4 cup chopped red bell pepper (38g)

1/4 cup chopped onion (40g)

1 slice whole grain bread (~30g)

1/4 avocado (50g)

1.5 teaspoons extra virgin olive oil (~7g)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet and add the chopped red bell pepper, onion, and spinach evenly over the surface.

  • 4

    Allow the omelet to cook undisturbed until the edges begin to set, then gently fold the omelet in half.

  • 5

    Reduce heat and cook for another minute until fully set.

  • 6

    Plate the omelet and serve with a side of low-fat cottage cheese, a slice of whole grain bread, and avocado slices.

  • 7

    Drizzle any remaining olive oil over the toast or avocado for extra flavor.