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

Fluffy egg whites pan-seared with fresh spinach and juicy cherry tomatoes, filled with creamy cottage cheese for a protein-packed breakfast with a silky finish.

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NUTRITION

405kcal
Protein
34.2g
Fat
18.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1/2 medium Avocado, sliced

1 slice Whole Wheat Bread, toasted

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 3

    Pour the liquid egg whites evenly over the vegetables and let cook undisturbed for 3 minutes until the edges are set.

  • 4

    Spread the cottage cheese across one half of the omelet.

  • 5

    Carefully fold the omelet in half and cook for an additional 60 seconds to warm the cheese.

  • 6

    Slide the omelet onto a plate and serve immediately with sliced avocado and a piece of toasted whole wheat bread.

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

Fluffy egg whites pan-seared with fresh spinach and juicy cherry tomatoes, filled with creamy cottage cheese for a protein-packed breakfast with a silky finish.

NUTRITION

405kcal
Protein
34.2g
Fat
18.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1/2 medium Avocado, sliced

1 slice Whole Wheat Bread, toasted

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 3

    Pour the liquid egg whites evenly over the vegetables and let cook undisturbed for 3 minutes until the edges are set.

  • 4

    Spread the cottage cheese across one half of the omelet.

  • 5

    Carefully fold the omelet in half and cook for an additional 60 seconds to warm the cheese.

  • 6

    Slide the omelet onto a plate and serve immediately with sliced avocado and a piece of toasted whole wheat bread.