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

A skillet-cooked egg white omelet filled with baby spinach and cottage cheese, served alongside roasted cherry tomatoes and buttery avocado toast.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
30g
Fat
20g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 slice Sprouted Grain Bread

1/2 medium Avocado

1.5 teaspoons Extra Virgin Olive Oil

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes and spinach until the tomatoes slightly blister and spinach wilts.

  • 2

    Remove the vegetables from the pan and set aside.

  • 3

    Wipe the skillet and add the remaining olive oil, then pour in the egg whites and cook undisturbed until the edges begin to set.

  • 4

    Gently lift the edges of the omelet to let uncooked egg flow underneath, then spread the cottage cheese and sautéed vegetables over one half.

  • 5

    Fold the omelet over the filling and cook for another minute until the egg is fully set and the cheese is warm.

  • 6

    Toast the sprouted grain bread and top it with the mashed avocado, seasoning with a pinch of sea salt if desired.

  • 7

    Slide the omelet onto a plate and serve immediately with the avocado toast.

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

A skillet-cooked egg white omelet filled with baby spinach and cottage cheese, served alongside roasted cherry tomatoes and buttery avocado toast.

NUTRITION

405kcal
Protein
30g
Fat
20g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 slice Sprouted Grain Bread

1/2 medium Avocado

1.5 teaspoons Extra Virgin Olive Oil

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes and spinach until the tomatoes slightly blister and spinach wilts.

  • 2

    Remove the vegetables from the pan and set aside.

  • 3

    Wipe the skillet and add the remaining olive oil, then pour in the egg whites and cook undisturbed until the edges begin to set.

  • 4

    Gently lift the edges of the omelet to let uncooked egg flow underneath, then spread the cottage cheese and sautéed vegetables over one half.

  • 5

    Fold the omelet over the filling and cook for another minute until the egg is fully set and the cheese is warm.

  • 6

    Toast the sprouted grain bread and top it with the mashed avocado, seasoning with a pinch of sea salt if desired.

  • 7

    Slide the omelet onto a plate and serve immediately with the avocado toast.