Egg White Veggie Omelet with Cottage Cheese and Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Fresh Spinach

Enjoy a light yet filling breakfast featuring a fluffy egg white omelet studded with fresh spinach, mushrooms, and red bell peppers, perfectly paired with a serving of low-fat cottage cheese and a slice of whole-grain bread. This nutrient-dense meal offers a satisfying blend of textures and flavors to kickstart your day.

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NUTRITION

380kcal
Protein
34.3g
Fat
16.8g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (36g)

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

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

1 tbsp extra virgin olive oil (14g)

1 slice whole-grain bread (40g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

    In a bowl, lightly whisk the egg whites.

  • 3

    Add the fresh spinach, sliced mushrooms, and chopped red bell pepper into the skillet and sauté for 2-3 minutes until slightly softened.

  • 4

    Pour the whisked egg whites over the veggies, spreading them evenly. Allow the eggs to set around the edges.

  • 5

    Once the omelet has nearly set, gently lift the edges and let any uncooked egg flow underneath.

  • 6

    When the omelet is fully cooked but still moist, slide it onto a plate.

  • 7

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

  • 8

    Enjoy this balanced and nutrient-rich breakfast!

Egg White Veggie Omelet with Cottage Cheese and Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Fresh Spinach

Enjoy a light yet filling breakfast featuring a fluffy egg white omelet studded with fresh spinach, mushrooms, and red bell peppers, perfectly paired with a serving of low-fat cottage cheese and a slice of whole-grain bread. This nutrient-dense meal offers a satisfying blend of textures and flavors to kickstart your day.

NUTRITION

380kcal
Protein
34.3g
Fat
16.8g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (36g)

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

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

1 tbsp extra virgin olive oil (14g)

1 slice whole-grain bread (40g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

    In a bowl, lightly whisk the egg whites.

  • 3

    Add the fresh spinach, sliced mushrooms, and chopped red bell pepper into the skillet and sauté for 2-3 minutes until slightly softened.

  • 4

    Pour the whisked egg whites over the veggies, spreading them evenly. Allow the eggs to set around the edges.

  • 5

    Once the omelet has nearly set, gently lift the edges and let any uncooked egg flow underneath.

  • 6

    When the omelet is fully cooked but still moist, slide it onto a plate.

  • 7

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

  • 8

    Enjoy this balanced and nutrient-rich breakfast!