Egg White Omelet with Spinach and Cottage Cheese

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

Egg White Omelet with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Spinach and Cottage Cheese

A fluffy egg white omelet filled with sautéed spinach and creamy cottage cheese, served with a slice of toasted whole-grain bread.

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NUTRITION

393kcal
Protein
34.2g
Fat
17g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.33 cup 2% Cottage Cheese

1 cup Fresh Spinach

1 tablespoon Olive Oil

1 slice Whole Wheat Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the liquid egg whites into the same skillet, spreading them evenly across the bottom.

  • 4

    Once the edges are set and the center is mostly firm, spoon the cottage cheese and sautéed spinach onto one half of the omelet.

  • 5

    Carefully fold the omelet in half and cook for another minute until the filling is heated through.

  • 6

    Slide the omelet onto a plate and serve immediately alongside a piece of toasted whole-grain bread.

Egg White Omelet with Spinach and Cottage Cheese

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

Egg White Omelet with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Spinach and Cottage Cheese

A fluffy egg white omelet filled with sautéed spinach and creamy cottage cheese, served with a slice of toasted whole-grain bread.

NUTRITION

393kcal
Protein
34.2g
Fat
17g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.33 cup 2% Cottage Cheese

1 cup Fresh Spinach

1 tablespoon Olive Oil

1 slice Whole Wheat Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the liquid egg whites into the same skillet, spreading them evenly across the bottom.

  • 4

    Once the edges are set and the center is mostly firm, spoon the cottage cheese and sautéed spinach onto one half of the omelet.

  • 5

    Carefully fold the omelet in half and cook for another minute until the filling is heated through.

  • 6

    Slide the omelet onto a plate and serve immediately alongside a piece of toasted whole-grain bread.