Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites folded over fresh spinach and creamy cottage cheese, topped with burst cherry tomatoes and buttery avocado slices.

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NUTRITION

377kcal
Protein
31.9g
Fat
21.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1/2 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and spinach to the pan, sautéing for 2 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 3

    Whisk the egg whites briefly then pour them into the skillet, tilting the pan to ensure the vegetables are evenly covered.

  • 4

    Cook undisturbed for 3 to 4 minutes until the edges are set and the center is mostly firm.

  • 5

    Spoon the cottage cheese onto one half of the omelet, then carefully fold the other half over the filling.

  • 6

    Slide the omelet onto a plate and top with the fresh avocado slices to serve.

Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites folded over fresh spinach and creamy cottage cheese, topped with burst cherry tomatoes and buttery avocado slices.

NUTRITION

377kcal
Protein
31.9g
Fat
21.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1/2 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and spinach to the pan, sautéing for 2 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 3

    Whisk the egg whites briefly then pour them into the skillet, tilting the pan to ensure the vegetables are evenly covered.

  • 4

    Cook undisturbed for 3 to 4 minutes until the edges are set and the center is mostly firm.

  • 5

    Spoon the cottage cheese onto one half of the omelet, then carefully fold the other half over the filling.

  • 6

    Slide the omelet onto a plate and top with the fresh avocado slices to serve.