Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Tomatoes

A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, served with fresh cherry tomatoes and buttery avocado.

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NUTRITION

405kcal
Protein
35.8g
Fat
22g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1/2 medium Avocado

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PREPARATION

  • 1

    Heat a half teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 2

    Remove the spinach from the pan and set it aside.

  • 3

    Add the remaining teaspoon of olive oil to the skillet and pour in the egg whites, cooking until the edges are firm and the bottom is set.

  • 4

    Spread the cottage cheese and sautéed spinach over one half of the egg whites.

  • 5

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

  • 6

    Slide the omelet onto a plate and serve alongside halved cherry tomatoes and sliced avocado.

Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Tomatoes

A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, served with fresh cherry tomatoes and buttery avocado.

NUTRITION

405kcal
Protein
35.8g
Fat
22g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

    Heat a half teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 2

    Remove the spinach from the pan and set it aside.

  • 3

    Add the remaining teaspoon of olive oil to the skillet and pour in the egg whites, cooking until the edges are firm and the bottom is set.

  • 4

    Spread the cottage cheese and sautéed spinach over one half of the egg whites.

  • 5

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

  • 6

    Slide the omelet onto a plate and serve alongside halved cherry tomatoes and sliced avocado.