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

Pan-seared egg whites folded with fresh spinach and creamy cottage cheese, served with a side of blistered tomatoes for a burst of juicy sweetness.

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NUTRITION

386kcal
Protein
34.7g
Fat
16.8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, then remove both the tomatoes and spinach from the skillet and set aside.

  • 4

    Pour the egg whites into the same skillet, tilting the pan to ensure they cover the bottom evenly.

  • 5

    Allow the egg whites to cook undisturbed for 2 minutes or until the edges are firm and the center is mostly set.

  • 6

    Spoon the cottage cheese and the sautéed spinach onto one half of the omelette.

  • 7

    Carefully fold the other half of the omelette over the filling and cook for one additional minute to warm through.

  • 8

    Slide the omelette onto a plate and serve alongside the blistered tomatoes and a slice of toasted sprouted grain bread.

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

Pan-seared egg whites folded with fresh spinach and creamy cottage cheese, served with a side of blistered tomatoes for a burst of juicy sweetness.

NUTRITION

386kcal
Protein
34.7g
Fat
16.8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, then remove both the tomatoes and spinach from the skillet and set aside.

  • 4

    Pour the egg whites into the same skillet, tilting the pan to ensure they cover the bottom evenly.

  • 5

    Allow the egg whites to cook undisturbed for 2 minutes or until the edges are firm and the center is mostly set.

  • 6

    Spoon the cottage cheese and the sautéed spinach onto one half of the omelette.

  • 7

    Carefully fold the other half of the omelette over the filling and cook for one additional minute to warm through.

  • 8

    Slide the omelette onto a plate and serve alongside the blistered tomatoes and a slice of toasted sprouted grain bread.