Egg White Omelette 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 Omelette with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Spinach and Cottage Cheese

Pan-seared egg whites folded with fresh baby spinach and creamy cottage cheese, served alongside sprouted toast and buttery avocado.

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NUTRITION

384kcal
Protein
34.7g
Fat
15.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/2 cup 2% Low-Fat Cottage Cheese

60g Baby Spinach

1 slice Sprouted Grain Bread

50g Avocado

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Whisk the liquid egg whites in a small bowl until slightly frothy.

  • 2

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

  • 3

    Add the baby spinach to the skillet and sauté until just wilted.

  • 4

    Pour the egg whites over the spinach and cook undisturbed until the edges begin to set.

  • 5

    Spoon the cottage cheese into the center of the omelette.

  • 6

    Carefully fold the omelette in half and cook for another minute until the center is warm.

  • 7

    Toast the sprouted grain bread and top with the sliced buttery avocado.

Egg White Omelette 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 Omelette with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Spinach and Cottage Cheese

Pan-seared egg whites folded with fresh baby spinach and creamy cottage cheese, served alongside sprouted toast and buttery avocado.

NUTRITION

384kcal
Protein
34.7g
Fat
15.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/2 cup 2% Low-Fat Cottage Cheese

60g Baby Spinach

1 slice Sprouted Grain Bread

50g Avocado

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Whisk the liquid egg whites in a small bowl until slightly frothy.

  • 2

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

  • 3

    Add the baby spinach to the skillet and sauté until just wilted.

  • 4

    Pour the egg whites over the spinach and cook undisturbed until the edges begin to set.

  • 5

    Spoon the cottage cheese into the center of the omelette.

  • 6

    Carefully fold the omelette in half and cook for another minute until the center is warm.

  • 7

    Toast the sprouted grain bread and top with the sliced buttery avocado.