Egg White Spinach Omelet with Cottage Cheese and Fresh Berries

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 Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Fresh Berries

Sautéed spinach and egg whites folded with creamy cottage cheese, served with fresh berries and buttery avocado slices.

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NUTRITION

411kcal
Protein
35g
Fat
19.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

2/3 cup Fresh Blueberries

2 teaspoons Avocado Oil

1/2 small Avocado

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PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add one teaspoon of avocado oil.

  • 2

    Sauté the baby spinach until just wilted, then remove from the pan and set aside.

  • 3

    Add the remaining teaspoon of oil to the pan and pour in the whisked egg whites.

  • 4

    Cook the egg whites undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.

  • 5

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

  • 6

    Carefully fold the omelet in half and cook for another minute until the center is warm.

  • 7

    Slide the omelet onto a plate and serve alongside fresh blueberries and sliced avocado.

Egg White Spinach Omelet with Cottage Cheese and Fresh Berries

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 Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Fresh Berries

Sautéed spinach and egg whites folded with creamy cottage cheese, served with fresh berries and buttery avocado slices.

NUTRITION

411kcal
Protein
35g
Fat
19.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

2/3 cup Fresh Blueberries

2 teaspoons Avocado Oil

1/2 small Avocado

PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add one teaspoon of avocado oil.

  • 2

    Sauté the baby spinach until just wilted, then remove from the pan and set aside.

  • 3

    Add the remaining teaspoon of oil to the pan and pour in the whisked egg whites.

  • 4

    Cook the egg whites undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.

  • 5

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

  • 6

    Carefully fold the omelet in half and cook for another minute until the center is warm.

  • 7

    Slide the omelet onto a plate and serve alongside fresh blueberries and sliced avocado.