Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

A skillet-cooked omelette of egg whites and fresh spinach, filled with creamy cottage cheese and served with warm blistered tomatoes.

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NUTRITION

424kcal
Protein
32.3g
Fat
26.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium-high heat.

  • 2

    Add the cherry tomatoes and cook until the skins begin to burst and look blistered.

  • 3

    Remove the tomatoes from the pan and set aside.

  • 4

    Add the remaining oil and the baby spinach to the skillet, sautéing until just wilted.

  • 5

    Pour the egg whites over the spinach and cook until the edges are firm and the center is almost set.

  • 6

    Spread the cottage cheese over one half of the omelette and fold the other side over.

  • 7

    Cook for one more minute to warm the cheese through.

  • 8

    Slide onto a plate and top with the blistered tomatoes and sliced avocado.

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

A skillet-cooked omelette of egg whites and fresh spinach, filled with creamy cottage cheese and served with warm blistered tomatoes.

NUTRITION

424kcal
Protein
32.3g
Fat
26.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium-high heat.

  • 2

    Add the cherry tomatoes and cook until the skins begin to burst and look blistered.

  • 3

    Remove the tomatoes from the pan and set aside.

  • 4

    Add the remaining oil and the baby spinach to the skillet, sautéing until just wilted.

  • 5

    Pour the egg whites over the spinach and cook until the edges are firm and the center is almost set.

  • 6

    Spread the cottage cheese over one half of the omelette and fold the other side over.

  • 7

    Cook for one more minute to warm the cheese through.

  • 8

    Slide onto a plate and top with the blistered tomatoes and sliced avocado.