Chicken and Spinach Egg White Omelet with Cottage Cheese & Herb Pasta

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

Chicken and Spinach Egg White Omelet with Cottage Cheese & Herb Pasta

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Omelet with Cottage Cheese & Herb Pasta

Egg whites folded over sautéed chicken and spinach with creamy cottage cheese, served with garlic-tossed whole wheat pasta. A drizzle of olive oil adds a rich, savory finish.

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NUTRITION

745kcal
Protein
48g
Fat
31.9g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/2 cup Egg Whites

1/4 cup 2% Cottage Cheese

3 ounces dry Whole Wheat Pasta

2 tablespoons Olive Oil

1 cup Fresh Spinach

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente.

  • 2

    While pasta is cooking, heat a small amount of the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced chicken and fresh spinach to the skillet, sautéing until the spinach is wilted and chicken is warmed through, then remove from pan and set aside.

  • 4

    Wipe the skillet and pour in the egg whites, cooking over medium-low heat until the edges are set and the center is almost firm.

  • 5

    Spread the cottage cheese and the chicken-spinach mixture over one half of the egg whites.

  • 6

    Fold the omelet in half and cook for another minute until the cottage cheese is warm and the omelet is fully set.

  • 7

    Drain the pasta and toss it with the remaining olive oil, sea salt, and black pepper.

  • 8

    Plate the omelet alongside the herb-tossed pasta and serve immediately.

Chicken and Spinach Egg White Omelet with Cottage Cheese & Herb Pasta

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

Chicken and Spinach Egg White Omelet with Cottage Cheese & Herb Pasta

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Omelet with Cottage Cheese & Herb Pasta

Egg whites folded over sautéed chicken and spinach with creamy cottage cheese, served with garlic-tossed whole wheat pasta. A drizzle of olive oil adds a rich, savory finish.

NUTRITION

745kcal
Protein
48g
Fat
31.9g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/2 cup Egg Whites

1/4 cup 2% Cottage Cheese

3 ounces dry Whole Wheat Pasta

2 tablespoons Olive Oil

1 cup Fresh Spinach

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente.

  • 2

    While pasta is cooking, heat a small amount of the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced chicken and fresh spinach to the skillet, sautéing until the spinach is wilted and chicken is warmed through, then remove from pan and set aside.

  • 4

    Wipe the skillet and pour in the egg whites, cooking over medium-low heat until the edges are set and the center is almost firm.

  • 5

    Spread the cottage cheese and the chicken-spinach mixture over one half of the egg whites.

  • 6

    Fold the omelet in half and cook for another minute until the cottage cheese is warm and the omelet is fully set.

  • 7

    Drain the pasta and toss it with the remaining olive oil, sea salt, and black pepper.

  • 8

    Plate the omelet alongside the herb-tossed pasta and serve immediately.