Egg White and Spinach Omelette with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelette with Cottage Cheese

Egg whites whisked and folded over sautéed spinach and creamy cottage cheese, served with fresh avocado and berries for a bright, velvety finish.

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NUTRITION

412kcal
Protein
32.5g
Fat
21.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted and bright green.

  • 3

    Whisk the egg whites in a small bowl and pour them into the skillet, ensuring they cover the spinach evenly.

  • 4

    Cook for 3-4 minutes until the edges are set and the center is opaque.

  • 5

    Spoon the cottage cheese onto one half of the omelette.

  • 6

    Carefully fold the omelette over the cheese and cook for another minute until the cheese is warm.

  • 7

    Slide the omelette onto a plate and serve immediately with sliced avocado and fresh blueberries on the side.

Egg White and Spinach Omelette with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelette with Cottage Cheese

Egg whites whisked and folded over sautéed spinach and creamy cottage cheese, served with fresh avocado and berries for a bright, velvety finish.

NUTRITION

412kcal
Protein
32.5g
Fat
21.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted and bright green.

  • 3

    Whisk the egg whites in a small bowl and pour them into the skillet, ensuring they cover the spinach evenly.

  • 4

    Cook for 3-4 minutes until the edges are set and the center is opaque.

  • 5

    Spoon the cottage cheese onto one half of the omelette.

  • 6

    Carefully fold the omelette over the cheese and cook for another minute until the cheese is warm.

  • 7

    Slide the omelette onto a plate and serve immediately with sliced avocado and fresh blueberries on the side.