Egg White Spinach Omelette with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, topped with juicy tomatoes and buttery avocado.

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NUTRITION

395kcal
Protein
35.3g
Fat
22.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.5 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

0.5 medium Avocado

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 2

    Remove the spinach from the pan and set aside, then add the remaining teaspoon of olive oil to the skillet.

  • 3

    Pour the egg whites into the skillet and cook until the edges are firm and the center is nearly set.

  • 4

    Spread the cottage cheese and sautéed spinach over one half of the omelette.

  • 5

    Fold the omelette in half and cook for another minute until the filling is warm.

  • 6

    Slide the omelette onto a plate and top with fresh cherry tomatoes and sliced avocado.

Egg White Spinach Omelette with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, topped with juicy tomatoes and buttery avocado.

NUTRITION

395kcal
Protein
35.3g
Fat
22.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.5 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

0.5 medium Avocado

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 2

    Remove the spinach from the pan and set aside, then add the remaining teaspoon of olive oil to the skillet.

  • 3

    Pour the egg whites into the skillet and cook until the edges are firm and the center is nearly set.

  • 4

    Spread the cottage cheese and sautéed spinach over one half of the omelette.

  • 5

    Fold the omelette in half and cook for another minute until the filling is warm.

  • 6

    Slide the omelette onto a plate and top with fresh cherry tomatoes and sliced avocado.