Egg White Spinach Omelet with Cottage Cheese and Avocado

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 Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Avocado

A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, topped with sliced avocado for a buttery finish.

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NUTRITION

447kcal
Protein
31.3g
Fat
30.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.33 cup 2% Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

0.5 large Avocado

1 tablespoon 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 baby spinach to the skillet and sauté for 1-2 minutes until fully wilted.

  • 3

    Pour the liquid egg whites into the skillet over the spinach, ensuring they spread to the edges.

  • 4

    Cook for 3-4 minutes until the edges are set and the center is no longer liquid.

  • 5

    Spoon the cottage cheese onto one half of the omelet and season with a pinch of salt or black pepper.

  • 6

    Carefully fold the empty half of the omelet over the cottage cheese and cook for 1 more minute.

  • 7

    Slide the omelet onto a plate and top with the sliced avocado before serving.

Egg White Spinach Omelet with Cottage Cheese and Avocado

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 Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Avocado

A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, topped with sliced avocado for a buttery finish.

NUTRITION

447kcal
Protein
31.3g
Fat
30.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.33 cup 2% Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

0.5 large Avocado

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté for 1-2 minutes until fully wilted.

  • 3

    Pour the liquid egg whites into the skillet over the spinach, ensuring they spread to the edges.

  • 4

    Cook for 3-4 minutes until the edges are set and the center is no longer liquid.

  • 5

    Spoon the cottage cheese onto one half of the omelet and season with a pinch of salt or black pepper.

  • 6

    Carefully fold the empty half of the omelet over the cottage cheese and cook for 1 more minute.

  • 7

    Slide the omelet onto a plate and top with the sliced avocado before serving.