Name: Egg White Spinach Omelette with Cottage Cheese and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Egg Whites; 0.25 cup Low-Fat Cottage Cheese; 1 cup Fresh Baby Spinach; 0.5 cup Cherry Tomatoes, halved; 2 teaspoons Extra Virgin Olive Oil; 0.33 medium Avocado, sliced

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

Pan-seared egg whites folded over fresh baby spinach and creamy cottage cheese, topped with juicy cherry tomatoes and buttery avocado slices.

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NUTRITION

Protein

35.8g

Fat

20.4g

Carbs

14.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

0.33 medium Avocado, sliced

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PREPARATION

1
Heat the olive oil in a medium non-stick skillet over medium-low heat.
2
Add the halved cherry tomatoes and baby spinach to the pan, sautéing for about 2 minutes until the spinach is wilted and tomatoes are softened.
3
Pour the egg whites into the skillet, tilting the pan to ensure they cover the vegetables evenly.
4
Cook for 3 to 4 minutes without stirring until the edges are firm and the center is mostly set.
5
Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over the filling.
6
Slide the omelette onto a plate and garnish with the fresh avocado slices before serving.