Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes

Lightly pan-seared egg whites folded over fresh spinach and bursting cherry tomatoes, filled with creamy cottage cheese for a protein-packed breakfast with a silky finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

415kcal
Protein
35g
Fat
19.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

170g Egg Whites

80g 1% Cottage Cheese

30g Fresh Spinach

75g Cherry Tomatoes

10g Extra Virgin Olive Oil

50g Avocado

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add spinach and halved cherry tomatoes to the pan and sauté until the greens are wilted.

  • 3

    Whisk the egg whites briefly and pour them into the skillet, covering the vegetables.

  • 4

    Cook until the egg whites are mostly set, then spoon the cottage cheese onto one side.

  • 5

    Fold the omelet over and cook for one more minute until the center is warm.

  • 6

    Slide the omelet onto a plate and serve with sliced avocado and toasted sprouted grain bread.

Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes

Lightly pan-seared egg whites folded over fresh spinach and bursting cherry tomatoes, filled with creamy cottage cheese for a protein-packed breakfast with a silky finish.

NUTRITION

415kcal
Protein
35g
Fat
19.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

170g Egg Whites

80g 1% Cottage Cheese

30g Fresh Spinach

75g Cherry Tomatoes

10g Extra Virgin Olive Oil

50g Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add spinach and halved cherry tomatoes to the pan and sauté until the greens are wilted.

  • 3

    Whisk the egg whites briefly and pour them into the skillet, covering the vegetables.

  • 4

    Cook until the egg whites are mostly set, then spoon the cottage cheese onto one side.

  • 5

    Fold the omelet over and cook for one more minute until the center is warm.

  • 6

    Slide the omelet onto a plate and serve with sliced avocado and toasted sprouted grain bread.