Egg White Omelet with Spinach and Cottage Cheese

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

Egg White Omelet with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Spinach and Cottage Cheese

Skillet-cooked egg whites folded over sautéed baby spinach and warm cottage cheese for a finish that is wonderfully creamy.

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NUTRITION

275kcal
Protein
34.1g
Fat
11.3g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

2 teaspoons Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Whisk the egg whites in a small bowl with a pinch of sea salt and cracked black pepper.

  • 4

    Pour the egg whites into the skillet over the spinach, tilting the pan to distribute them evenly.

  • 5

    Allow the egg whites to cook undisturbed for 3 minutes until the edges are set and the center is opaque.

  • 6

    Spoon the cottage cheese onto one half of the omelet.

  • 7

    Carefully fold the empty half over the cottage cheese and cook for 1 additional minute to warm the filling.

  • 8

    Slide the omelet onto a plate and serve immediately.

Egg White Omelet with Spinach and Cottage Cheese

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

Egg White Omelet with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Spinach and Cottage Cheese

Skillet-cooked egg whites folded over sautéed baby spinach and warm cottage cheese for a finish that is wonderfully creamy.

NUTRITION

275kcal
Protein
34.1g
Fat
11.3g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

2 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Whisk the egg whites in a small bowl with a pinch of sea salt and cracked black pepper.

  • 4

    Pour the egg whites into the skillet over the spinach, tilting the pan to distribute them evenly.

  • 5

    Allow the egg whites to cook undisturbed for 3 minutes until the edges are set and the center is opaque.

  • 6

    Spoon the cottage cheese onto one half of the omelet.

  • 7

    Carefully fold the empty half over the cottage cheese and cook for 1 additional minute to warm the filling.

  • 8

    Slide the omelet onto a plate and serve immediately.