Egg White Spinach Omelette with Cottage Cheese and Roasted Cherry 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 Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Roasted Cherry Tomatoes

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelette filled with fresh spinach, accented with cool, tangy cottage cheese and complemented by sweet, roasted cherry tomatoes. A drizzle of olive oil ties the flavors together with a hint of richness that makes each bite delightful.

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NUTRITION

378kcal
Protein
32.4g
Fat
24g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (~198g)

1/3 cup low-fat cottage cheese (~113g)

1 cup fresh spinach

1/2 cup halved cherry tomatoes

5 teaspoons extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the cherry tomatoes.

  • 2

    Toss the halved cherry tomatoes with 2 teaspoons of olive oil, a pinch of salt, and pepper on a small baking tray. Roast in the preheated oven for about 10-12 minutes until they are softened and slightly caramelized.

  • 3

    While the tomatoes roast, whisk the egg whites in a bowl until well combined. Stir in the fresh spinach and gently fold in the low-fat cottage cheese.

  • 4

    Heat a non-stick skillet over medium heat and add the remaining 3 teaspoons of olive oil.

  • 5

    Pour the egg white mixture into the skillet and allow it to set around the edges. Use a spatula to gently lift the edges and let the uncooked egg whites flow to the bottom.

  • 6

    Once the omelette is mostly set but still slightly runny on top, carefully fold it in half and cook for an additional minute to ensure it’s fully cooked.

  • 7

    Transfer the omelette to a plate and top with the roasted cherry tomatoes. Serve warm and enjoy your nutrient-packed breakfast.

Egg White Spinach Omelette with Cottage Cheese and Roasted Cherry 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 Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Roasted Cherry Tomatoes

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelette filled with fresh spinach, accented with cool, tangy cottage cheese and complemented by sweet, roasted cherry tomatoes. A drizzle of olive oil ties the flavors together with a hint of richness that makes each bite delightful.

NUTRITION

378kcal
Protein
32.4g
Fat
24g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (~198g)

1/3 cup low-fat cottage cheese (~113g)

1 cup fresh spinach

1/2 cup halved cherry tomatoes

5 teaspoons extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the cherry tomatoes.

  • 2

    Toss the halved cherry tomatoes with 2 teaspoons of olive oil, a pinch of salt, and pepper on a small baking tray. Roast in the preheated oven for about 10-12 minutes until they are softened and slightly caramelized.

  • 3

    While the tomatoes roast, whisk the egg whites in a bowl until well combined. Stir in the fresh spinach and gently fold in the low-fat cottage cheese.

  • 4

    Heat a non-stick skillet over medium heat and add the remaining 3 teaspoons of olive oil.

  • 5

    Pour the egg white mixture into the skillet and allow it to set around the edges. Use a spatula to gently lift the edges and let the uncooked egg whites flow to the bottom.

  • 6

    Once the omelette is mostly set but still slightly runny on top, carefully fold it in half and cook for an additional minute to ensure it’s fully cooked.

  • 7

    Transfer the omelette to a plate and top with the roasted cherry tomatoes. Serve warm and enjoy your nutrient-packed breakfast.