Name: Egg White and Spinach Omelet with Cottage Cheese and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.6 cup Egg Whites; 0.25 cup Low-fat Cottage Cheese; 1 cup Fresh Baby Spinach; 0.5 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 2 slices Sprouted Grain Bread; 0.5 cup Fresh Blueberries

Egg White and 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.

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelet with Cottage Cheese and Cherry Tomatoes

A pan-seared egg white omelet filled with fresh baby spinach and juicy cherry tomatoes, topped with a dollop of creamy cottage cheese.

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NUTRITION

Protein

31.8g

Fat

Carbs

47.9g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

0.25 cup Low-fat Cottage Cheese

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

2 slices Sprouted Grain Bread

0.5 cup Fresh Blueberries

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the cherry tomatoes and spinach, sautéing until the spinach is wilted and tomatoes are slightly softened.
3
Whisk the egg whites in a small bowl until slightly frothy.
4
Pour the egg whites into the skillet over the vegetables, cooking undisturbed until the edges begin to set.
5
Gently lift the edges to let the uncooked egg flow underneath until the omelet is nearly firm.
6
Spread the cottage cheese over one half of the omelet.
7
Fold the omelet over the filling and cook for another minute until the cheese is warmed.
8
Serve the omelet alongside toasted sprouted grain bread and fresh blueberries.