Fluffy Egg White Omelet with Fresh Herbs and Roasted Asparagus

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

Fluffy Egg White Omelet with Fresh Herbs and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Omelet with Fresh Herbs and Roasted Asparagus

Enjoy a light yet satisfying meal featuring a fluffy egg white omelet enriched with a whole egg for extra flavor, tossed with a medley of fresh herbs, and paired with tender roasted asparagus. A touch of low-fat cottage cheese adds creaminess, and a side of whole grain toast with a hint of butter rounds out this balanced dish.

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NUTRITION

411kcal
Protein
50.3g
Fat
15.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (264g)

1 whole egg (50g)

1/4 cup low-fat cottage cheese (62g)

2 tbsp fresh mixed herbs (8g)

6 asparagus spears (80g)

1 tsp olive oil (5g)

1 slice whole grain toast (40g)

1 tsp butter (5g)

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and trim the asparagus, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 10-12 minutes until tender.

  • 3

    While the asparagus roasts, whisk the egg whites and whole egg together in a bowl until frothy. Stir in the low-fat cottage cheese and fresh herbs, and season with a pinch of salt and pepper.

  • 4

    Heat a nonstick skillet over medium heat. Pour in the egg mixture and let it set for a minute before gently stirring around the edges.

  • 5

    Allow the omelet to cook until the underside is lightly golden and the top is just set, then fold it in half.

  • 6

    Toast the slice of whole grain bread and spread with butter.

  • 7

    Plate the omelet with the side of roasted asparagus and toast. Serve warm and enjoy your balanced, nutrient-packed meal.

Fluffy Egg White Omelet with Fresh Herbs and Roasted Asparagus

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

Fluffy Egg White Omelet with Fresh Herbs and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Omelet with Fresh Herbs and Roasted Asparagus

Enjoy a light yet satisfying meal featuring a fluffy egg white omelet enriched with a whole egg for extra flavor, tossed with a medley of fresh herbs, and paired with tender roasted asparagus. A touch of low-fat cottage cheese adds creaminess, and a side of whole grain toast with a hint of butter rounds out this balanced dish.

NUTRITION

411kcal
Protein
50.3g
Fat
15.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (264g)

1 whole egg (50g)

1/4 cup low-fat cottage cheese (62g)

2 tbsp fresh mixed herbs (8g)

6 asparagus spears (80g)

1 tsp olive oil (5g)

1 slice whole grain toast (40g)

1 tsp butter (5g)

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and trim the asparagus, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 10-12 minutes until tender.

  • 3

    While the asparagus roasts, whisk the egg whites and whole egg together in a bowl until frothy. Stir in the low-fat cottage cheese and fresh herbs, and season with a pinch of salt and pepper.

  • 4

    Heat a nonstick skillet over medium heat. Pour in the egg mixture and let it set for a minute before gently stirring around the edges.

  • 5

    Allow the omelet to cook until the underside is lightly golden and the top is just set, then fold it in half.

  • 6

    Toast the slice of whole grain bread and spread with butter.

  • 7

    Plate the omelet with the side of roasted asparagus and toast. Serve warm and enjoy your balanced, nutrient-packed meal.