Egg White Veggie Omelette with Cottage Cheese

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

Egg White Veggie Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese

A light yet satisfying breakfast featuring a fluffy omelette crafted from three egg whites and one whole egg, filled with fresh spinach, red bell pepper, and mushrooms. Paired with a side of creamy low-fat cottage cheese and topped with slices of velvety avocado, this dish offers a harmonious balance of flavors, textures, and nutrients to energize your morning.

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NUTRITION

374kcal
Protein
33.5g
Fat
19.2g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (Egg, white, raw)

1 whole egg (Egg, whole, raw)

1/2 cup low-fat cottage cheese

1 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup sliced mushrooms

1 tsp olive oil

1/4 medium avocado (sliced)

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PREPARATION

  • 1

    Crack the whole egg and separate three additional egg whites into a bowl. Whisk them together until smooth.

  • 2

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

  • 3

    Add the fresh spinach, diced red bell pepper, and sliced mushrooms to the skillet. Sauté for 2-3 minutes until the vegetables soften.

  • 4

    Pour the egg mixture evenly over the sautéed vegetables. Allow it to set for a minute before gently lifting the edges.

  • 5

    Cook the omelette until the underside is lightly golden and the top is nearly set, about 3-4 minutes. Fold the omelette in half and transfer to a plate.

  • 6

    Serve the omelette with a side of low-fat cottage cheese and garnish with sliced avocado on top or on the side.

  • 7

    Enjoy your balanced, protein-packed breakfast!

Egg White Veggie Omelette with Cottage Cheese

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

Egg White Veggie Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese

A light yet satisfying breakfast featuring a fluffy omelette crafted from three egg whites and one whole egg, filled with fresh spinach, red bell pepper, and mushrooms. Paired with a side of creamy low-fat cottage cheese and topped with slices of velvety avocado, this dish offers a harmonious balance of flavors, textures, and nutrients to energize your morning.

NUTRITION

374kcal
Protein
33.5g
Fat
19.2g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (Egg, white, raw)

1 whole egg (Egg, whole, raw)

1/2 cup low-fat cottage cheese

1 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup sliced mushrooms

1 tsp olive oil

1/4 medium avocado (sliced)

PREPARATION

  • 1

    Crack the whole egg and separate three additional egg whites into a bowl. Whisk them together until smooth.

  • 2

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

  • 3

    Add the fresh spinach, diced red bell pepper, and sliced mushrooms to the skillet. Sauté for 2-3 minutes until the vegetables soften.

  • 4

    Pour the egg mixture evenly over the sautéed vegetables. Allow it to set for a minute before gently lifting the edges.

  • 5

    Cook the omelette until the underside is lightly golden and the top is nearly set, about 3-4 minutes. Fold the omelette in half and transfer to a plate.

  • 6

    Serve the omelette with a side of low-fat cottage cheese and garnish with sliced avocado on top or on the side.

  • 7

    Enjoy your balanced, protein-packed breakfast!