Egg White Vegetable Omelet with Cottage Cheese & Toast

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

Egg White Vegetable Omelet with Cottage Cheese & Toast

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelet with Cottage Cheese & Toast

Start your day with a light yet satisfying omelet bursting with fresh vegetables, paired with a sprinkle of creamy cottage cheese and a crisp slice of whole grain toast. This balanced breakfast offers a delicate blend of flavors and textures – from the fluffy egg whites and savory vegetable medley to the smooth, tangy cottage cheese and the nutty crunch of toast – making it an ideal energizer for your morning routine.

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NUTRITION

405kcal
Protein
34.8g
Fat
16.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx 155g)

1/3 cup nonfat cottage cheese (approx 80g)

1/2 cup spinach

1/2 cup diced tomatoes

1/4 cup sliced mushrooms

1/2 medium avocado

1 teaspoon olive oil

1 slice whole grain toast

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PREPARATION

  • 1

    Preheat a non-stick skillet on medium heat and add the olive oil.

  • 2

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

  • 3

    Add the spinach, diced tomatoes, and sliced mushrooms to the skillet; sauté for 2-3 minutes until just wilted.

  • 4

    Pour the whisked egg whites over the vegetables in the skillet, allowing them to spread evenly.

  • 5

    Cook gently until the egg whites begin to set, then carefully fold the omelet in half.

  • 6

    Plate the omelet and top with the nonfat cottage cheese, gently spreading it on top.

  • 7

    On the side, serve the whole grain toast and sliced avocado to complement your meal.

  • 8

    Enjoy your balanced, nutrient-packed breakfast!

Egg White Vegetable Omelet with Cottage Cheese & Toast

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

Egg White Vegetable Omelet with Cottage Cheese & Toast

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelet with Cottage Cheese & Toast

Start your day with a light yet satisfying omelet bursting with fresh vegetables, paired with a sprinkle of creamy cottage cheese and a crisp slice of whole grain toast. This balanced breakfast offers a delicate blend of flavors and textures – from the fluffy egg whites and savory vegetable medley to the smooth, tangy cottage cheese and the nutty crunch of toast – making it an ideal energizer for your morning routine.

NUTRITION

405kcal
Protein
34.8g
Fat
16.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx 155g)

1/3 cup nonfat cottage cheese (approx 80g)

1/2 cup spinach

1/2 cup diced tomatoes

1/4 cup sliced mushrooms

1/2 medium avocado

1 teaspoon olive oil

1 slice whole grain toast

PREPARATION

  • 1

    Preheat a non-stick skillet on medium heat and add the olive oil.

  • 2

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

  • 3

    Add the spinach, diced tomatoes, and sliced mushrooms to the skillet; sauté for 2-3 minutes until just wilted.

  • 4

    Pour the whisked egg whites over the vegetables in the skillet, allowing them to spread evenly.

  • 5

    Cook gently until the egg whites begin to set, then carefully fold the omelet in half.

  • 6

    Plate the omelet and top with the nonfat cottage cheese, gently spreading it on top.

  • 7

    On the side, serve the whole grain toast and sliced avocado to complement your meal.

  • 8

    Enjoy your balanced, nutrient-packed breakfast!