Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

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

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with fresh tomatoes and toasted whole-grain bread for a satisfyingly crisp finish.

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NUTRITION

410kcal
Protein
32.7g
Fat
20.7g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Whole Grain Bread

1/4 Avocado

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PREPARATION

  • 1

    Heat olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 2

    Pour the egg whites into the skillet, covering the spinach evenly.

  • 3

    Once the edges are set, spoon the cottage cheese onto one half of the omelette.

  • 4

    Fold the omelette in half and cook for another minute until the cheese is warm and the eggs are fully opaque.

  • 5

    Slide the omelette onto a plate and serve with sliced cherry tomatoes, avocado, and a piece of toasted sprouted bread.

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

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

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with fresh tomatoes and toasted whole-grain bread for a satisfyingly crisp finish.

NUTRITION

410kcal
Protein
32.7g
Fat
20.7g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Whole Grain Bread

1/4 Avocado

PREPARATION

  • 1

    Heat olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 2

    Pour the egg whites into the skillet, covering the spinach evenly.

  • 3

    Once the edges are set, spoon the cottage cheese onto one half of the omelette.

  • 4

    Fold the omelette in half and cook for another minute until the cheese is warm and the eggs are fully opaque.

  • 5

    Slide the omelette onto a plate and serve with sliced cherry tomatoes, avocado, and a piece of toasted sprouted bread.