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: 150g Egg Whites; 1/4 cup Low-fat Cottage Cheese; 2 cups Fresh Baby Spinach; 1/2 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 1/4 Avocado

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

A pan-seared egg white omelette stuffed with wilted spinach and creamy cottage cheese, served with sliced tomatoes and sprouted grain toast for a satisfying crunch.

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NUTRITION

Protein

29.9g

Fat

13.3g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the baby spinach to the skillet and sauté until just wilted, then season lightly with sea salt and black pepper.
3
Whisk the egg whites until slightly frothy and pour them into the skillet, ensuring they cover the spinach evenly.
4
Cook for 2-3 minutes until the edges are set and the bottom is lightly golden.
5
Spread the cottage cheese over one half of the omelette and carefully fold the other half over the filling.
6
Continue cooking for 1 minute until the cottage cheese is warmed through and the egg whites are fully opaque.
7
Toast the sprouted grain bread and top it with the sliced avocado.
8
Serve the omelette immediately alongside the toast and fresh cherry tomatoes.