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.

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

Skillet-cooked egg whites folded with spinach and creamy cottage cheese, topped with burst tomatoes for a savory, warm finish.

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NUTRITION

406kcal
Protein
34.6g
Fat
23.9g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Sauté the cherry tomatoes until they begin to blister and soften.

  • 3

    Add the spinach to the pan and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Pour the egg whites into the same skillet and cook undisturbed until the edges begin to set.

  • 5

    Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.

  • 6

    Fold the other half over the filling and cook for another minute until the egg is fully set.

  • 7

    Slide the omelette onto a plate and top with sliced avocado and a crack of black pepper.

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.

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

Skillet-cooked egg whites folded with spinach and creamy cottage cheese, topped with burst tomatoes for a savory, warm finish.

NUTRITION

406kcal
Protein
34.6g
Fat
23.9g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Sauté the cherry tomatoes until they begin to blister and soften.

  • 3

    Add the spinach to the pan and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Pour the egg whites into the same skillet and cook undisturbed until the edges begin to set.

  • 5

    Spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.

  • 6

    Fold the other half over the filling and cook for another minute until the egg is fully set.

  • 7

    Slide the omelette onto a plate and top with sliced avocado and a crack of black pepper.