Egg White Spinach Omelet with Cottage Cheese and Fresh Tomato

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 Fresh Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Fresh Tomato

Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, topped with fresh sliced tomatoes and buttery avocado for a bright, velvety finish.

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NUTRITION

333kcal
Protein
25.1g
Fat
21.8g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

60g Low Fat Cottage Cheese

30g Fresh Spinach

60g Roma Tomato, sliced

1 tablespoon Avocado Oil

40g Fresh Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until it is just wilted.

  • 3

    Pour the egg whites into the skillet, tilting the pan to ensure they cover the surface in an even layer.

  • 4

    Allow the egg whites to cook undisturbed until the edges are firm and the center is nearly set.

  • 5

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

  • 6

    Carefully fold the omelet in half and cook for an additional minute to warm the cheese through.

  • 7

    Slide the omelet onto a plate and garnish with the sliced tomatoes and fresh avocado.

Egg White Spinach Omelet with Cottage Cheese and Fresh Tomato

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 Fresh Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Fresh Tomato

Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, topped with fresh sliced tomatoes and buttery avocado for a bright, velvety finish.

NUTRITION

333kcal
Protein
25.1g
Fat
21.8g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

60g Low Fat Cottage Cheese

30g Fresh Spinach

60g Roma Tomato, sliced

1 tablespoon Avocado Oil

40g Fresh Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until it is just wilted.

  • 3

    Pour the egg whites into the skillet, tilting the pan to ensure they cover the surface in an even layer.

  • 4

    Allow the egg whites to cook undisturbed until the edges are firm and the center is nearly set.

  • 5

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

  • 6

    Carefully fold the omelet in half and cook for an additional minute to warm the cheese through.

  • 7

    Slide the omelet onto a plate and garnish with the sliced tomatoes and fresh avocado.