Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

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

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

A skillet-cooked egg white omelette stuffed with spinach and cottage cheese, served with sprouted toast and slices of buttery avocado.

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NUTRITION

433kcal
Protein
32.8g
Fat
22.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Roma Tomato, chopped

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until just wilted, then remove the spinach and set it aside.

  • 3

    Wipe the skillet if necessary and pour in the egg whites, swirling to cover the bottom of the pan.

  • 4

    Cook the egg whites undisturbed for 2-3 minutes until the edges are set and the center is mostly opaque.

  • 5

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

  • 6

    Carefully fold the other half of the egg whites over the filling and cook for another 60 seconds to warm through.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Slide the omelette onto a plate and serve immediately with the toast, sliced avocado, and fresh chopped tomatoes.

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

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

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

A skillet-cooked egg white omelette stuffed with spinach and cottage cheese, served with sprouted toast and slices of buttery avocado.

NUTRITION

433kcal
Protein
32.8g
Fat
22.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Roma Tomato, chopped

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until just wilted, then remove the spinach and set it aside.

  • 3

    Wipe the skillet if necessary and pour in the egg whites, swirling to cover the bottom of the pan.

  • 4

    Cook the egg whites undisturbed for 2-3 minutes until the edges are set and the center is mostly opaque.

  • 5

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

  • 6

    Carefully fold the other half of the egg whites over the filling and cook for another 60 seconds to warm through.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Slide the omelette onto a plate and serve immediately with the toast, sliced avocado, and fresh chopped tomatoes.