Egg White Spinach Omelet with Cottage Cheese and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes

Lightly sautéed egg whites folded over fresh spinach and creamy cottage cheese, finished with a topping of warm burst cherry tomatoes.

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NUTRITION

386kcal
Protein
29.1g
Fat
24.4g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Avocado Oil

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add cherry tomatoes and spinach, sautéing until tomatoes blister and spinach wilts.

  • 3

    Remove the vegetables from the pan and set aside.

  • 4

    Pour the egg whites into the skillet, allowing them to spread evenly.

  • 5

    Once the egg whites are mostly set, add the cottage cheese and cooked spinach to one side.

  • 6

    Fold the omelet and cook for one minute to warm the center.

  • 7

    Serve topped with the burst tomatoes and fresh sliced avocado.

Egg White Spinach Omelet with Cottage Cheese and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes

Lightly sautéed egg whites folded over fresh spinach and creamy cottage cheese, finished with a topping of warm burst cherry tomatoes.

NUTRITION

386kcal
Protein
29.1g
Fat
24.4g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Avocado Oil

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add cherry tomatoes and spinach, sautéing until tomatoes blister and spinach wilts.

  • 3

    Remove the vegetables from the pan and set aside.

  • 4

    Pour the egg whites into the skillet, allowing them to spread evenly.

  • 5

    Once the egg whites are mostly set, add the cottage cheese and cooked spinach to one side.

  • 6

    Fold the omelet and cook for one minute to warm the center.

  • 7

    Serve topped with the burst tomatoes and fresh sliced avocado.