Egg White Spinach Omelet with Cottage Cheese and Sliced 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 Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sliced Tomatoes

A light egg white omelet folded over sautéed spinach and creamy cottage cheese, served with fresh tomato slices and a pinch of sea salt for a clean breakfast that feels incredibly velvety.

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NUTRITION

320kcal
Protein
29.1g
Fat
18.8g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

200g Egg Whites

50g Low-fat Cottage Cheese

30g Fresh Spinach

100g Sliced Tomato

17g Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a high-quality non-stick skillet over medium heat.

  • 2

    Add the fresh spinach to the skillet and sauté briefly until the leaves are just wilted and vibrant green.

  • 3

    Whisk the egg whites with a pinch of sea salt and black pepper, then pour them evenly into the skillet over the spinach.

  • 4

    Let the egg whites cook undisturbed for about 2 to 3 minutes until the edges are firm and the center is mostly set.

  • 5

    Spoon the cottage cheese onto one half of the omelet, then carefully fold the other half over to enclose the filling.

  • 6

    Slide the omelet onto a plate and serve immediately with the fresh sliced tomatoes on the side.

Egg White Spinach Omelet with Cottage Cheese and Sliced 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 Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sliced Tomatoes

A light egg white omelet folded over sautéed spinach and creamy cottage cheese, served with fresh tomato slices and a pinch of sea salt for a clean breakfast that feels incredibly velvety.

NUTRITION

320kcal
Protein
29.1g
Fat
18.8g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

200g Egg Whites

50g Low-fat Cottage Cheese

30g Fresh Spinach

100g Sliced Tomato

17g Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Heat the extra virgin olive oil in a high-quality non-stick skillet over medium heat.

  • 2

    Add the fresh spinach to the skillet and sauté briefly until the leaves are just wilted and vibrant green.

  • 3

    Whisk the egg whites with a pinch of sea salt and black pepper, then pour them evenly into the skillet over the spinach.

  • 4

    Let the egg whites cook undisturbed for about 2 to 3 minutes until the edges are firm and the center is mostly set.

  • 5

    Spoon the cottage cheese onto one half of the omelet, then carefully fold the other half over to enclose the filling.

  • 6

    Slide the omelet onto a plate and serve immediately with the fresh sliced tomatoes on the side.