Egg White Spinach Omelette with Cottage Cheese and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomato

Fluffy egg whites folded over fresh spinach and creamy cottage cheese, served with sprouted grain toast and sliced avocado for a buttery finish.

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NUTRITION

422kcal
Protein
33.7g
Fat
19.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup chopped Roma Tomato

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté briefly until just wilted, then remove the spinach and set it aside.

  • 3

    Wipe the pan if necessary and pour in the egg whites, allowing them to cook undisturbed until the edges begin to set.

  • 4

    Once the egg whites are mostly opaque, spread the cottage cheese and the sautéed spinach over one half of the omelette.

  • 5

    Carefully fold the other half of the omelette over the filling and cook for another 1-2 minutes until the center is warm.

  • 6

    Slide the omelette onto a plate and serve immediately with a slice of toasted sprouted grain bread, the chopped tomatoes, and the sliced avocado.

Egg White Spinach Omelette with Cottage Cheese and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomato

Fluffy egg whites folded over fresh spinach and creamy cottage cheese, served with sprouted grain toast and sliced avocado for a buttery finish.

NUTRITION

422kcal
Protein
33.7g
Fat
19.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup chopped Roma Tomato

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté briefly until just wilted, then remove the spinach and set it aside.

  • 3

    Wipe the pan if necessary and pour in the egg whites, allowing them to cook undisturbed until the edges begin to set.

  • 4

    Once the egg whites are mostly opaque, spread the cottage cheese and the sautéed spinach over one half of the omelette.

  • 5

    Carefully fold the other half of the omelette over the filling and cook for another 1-2 minutes until the center is warm.

  • 6

    Slide the omelette onto a plate and serve immediately with a slice of toasted sprouted grain bread, the chopped tomatoes, and the sliced avocado.