Egg White Spinach Omelette with Cottage Cheese and 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

A fluffy egg white omelette folded over fresh baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado.

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NUTRITION

389kcal
Protein
34.5g
Fat
22.2g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

160g Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

10g Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.

  • 3

    Add the fresh baby spinach to the pan and toss briefly until just wilted, then push the vegetables to the side or remove them temporarily.

  • 4

    Pour the egg whites into the skillet, tilting the pan to ensure they cover the surface evenly.

  • 5

    Let the egg whites cook undisturbed for 2 minutes until the edges are set and the center is almost firm.

  • 6

    Spread the cottage cheese across one half of the omelette and top with the sautéed spinach and tomatoes.

  • 7

    Carefully fold the other half of the omelette over the filling and cook for another 30 seconds to warm through.

  • 8

    Slide the omelette onto a plate and serve immediately with the sliced buttery avocado on top.

Egg White Spinach Omelette with Cottage Cheese and 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

A fluffy egg white omelette folded over fresh baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado.

NUTRITION

389kcal
Protein
34.5g
Fat
22.2g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

160g Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

10g Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.

  • 3

    Add the fresh baby spinach to the pan and toss briefly until just wilted, then push the vegetables to the side or remove them temporarily.

  • 4

    Pour the egg whites into the skillet, tilting the pan to ensure they cover the surface evenly.

  • 5

    Let the egg whites cook undisturbed for 2 minutes until the edges are set and the center is almost firm.

  • 6

    Spread the cottage cheese across one half of the omelette and top with the sautéed spinach and tomatoes.

  • 7

    Carefully fold the other half of the omelette over the filling and cook for another 30 seconds to warm through.

  • 8

    Slide the omelette onto a plate and serve immediately with the sliced buttery avocado on top.