Name: Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 2 cups Baby Spinach; 1 medium Tomato, sliced; 2 teaspoons Avocado Oil; 1 slice Sprouted Whole Grain Bread

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes

Fluffy egg whites folded over sautéed baby spinach and creamy cottage cheese, served with fresh tomato slices and toasted sprouted grain bread.

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NUTRITION

Protein

33g

Fat

11.8g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1 medium Tomato, sliced

2 teaspoons Avocado Oil

1 slice Sprouted Whole Grain Bread

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PREPARATION

1
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
2
Add the baby spinach to the skillet and sauté until just wilted, then remove and set aside.
3
Wipe the pan and add the remaining teaspoon of avocado oil.
4
Pour the egg whites into the skillet, cooking undisturbed until the edges begin to set.
5
Spread the sautéed spinach and cottage cheese over one half of the egg whites.
6
Carefully fold the omelette in half and cook for another minute until the cheese is warm and the eggs are fully set.
7
Toast the sprouted grain bread until golden brown.
8
Plate the omelette alongside the fresh sliced tomatoes and toast, seasoning with a pinch of sea salt and black pepper if desired.