Egg White Spinach Omelette 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 Omelette with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

Sautéed spinach and cottage cheese folded into fluffy egg whites, served with blistered cherry tomatoes and sprouted bread toasted to a perfect golden crunch.

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NUTRITION

384kcal
Protein
35.2g
Fat
16.4g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and cook for 3-4 minutes until the skins begin to blister and soften.

  • 3

    Add the fresh baby spinach to the pan and sauté briefly until just wilted, then remove both the tomatoes and spinach from the pan and set them aside on a plate.

  • 4

    Wipe the skillet if necessary and pour in the liquid egg whites, letting them cook undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.

  • 5

    Spoon the cottage cheese onto one half of the egg whites and top with the sautéed spinach and half of the blistered tomatoes.

  • 6

    Carefully fold the other half of the egg whites over the filling and cook for another 60 seconds to warm the center.

  • 7

    Slide the omelette onto a plate and serve immediately with the remaining tomatoes and a slice of toasted sprouted grain bread.

Egg White Spinach Omelette 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 Omelette with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

Sautéed spinach and cottage cheese folded into fluffy egg whites, served with blistered cherry tomatoes and sprouted bread toasted to a perfect golden crunch.

NUTRITION

384kcal
Protein
35.2g
Fat
16.4g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and cook for 3-4 minutes until the skins begin to blister and soften.

  • 3

    Add the fresh baby spinach to the pan and sauté briefly until just wilted, then remove both the tomatoes and spinach from the pan and set them aside on a plate.

  • 4

    Wipe the skillet if necessary and pour in the liquid egg whites, letting them cook undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.

  • 5

    Spoon the cottage cheese onto one half of the egg whites and top with the sautéed spinach and half of the blistered tomatoes.

  • 6

    Carefully fold the other half of the egg whites over the filling and cook for another 60 seconds to warm the center.

  • 7

    Slide the omelette onto a plate and serve immediately with the remaining tomatoes and a slice of toasted sprouted grain bread.