Egg White Spinach Omelette with Cottage Cheese and Sliced Avocado

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 Sliced Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sliced Avocado

Gently scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served alongside buttery sliced avocado.

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NUTRITION

378kcal
Protein
30.6g
Fat
17.5g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

165g Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup fresh Baby Spinach

1/2 medium Avocado, sliced

1 slice Sprouted Grain Bread

1 tsp Avocado Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites over the spinach, tilting the pan to ensure even coverage.

  • 4

    Once the edges begin to set, spoon the cottage cheese into the center of the omelette.

  • 5

    Carefully fold the omelette in half and cook for another 1 minute until the center is warm and the egg whites are fully opaque.

  • 6

    Slide the omelette onto a plate and serve with the sliced avocado and toasted sprouted grain bread.

Egg White Spinach Omelette with Cottage Cheese and Sliced Avocado

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 Sliced Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sliced Avocado

Gently scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served alongside buttery sliced avocado.

NUTRITION

378kcal
Protein
30.6g
Fat
17.5g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

165g Liquid Egg Whites

1/4 cup 2% Cottage Cheese

1 cup fresh Baby Spinach

1/2 medium Avocado, sliced

1 slice Sprouted Grain Bread

1 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites over the spinach, tilting the pan to ensure even coverage.

  • 4

    Once the edges begin to set, spoon the cottage cheese into the center of the omelette.

  • 5

    Carefully fold the omelette in half and cook for another 1 minute until the center is warm and the egg whites are fully opaque.

  • 6

    Slide the omelette onto a plate and serve with the sliced avocado and toasted sprouted grain bread.