Egg White Omelet with Cottage Cheese and Spinach

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

Egg White Omelet with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Cottage Cheese and Spinach

Pan-seared egg whites folded over creamy cottage cheese and wilted spinach, served with sliced avocado and toasted sprouted bread.

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NUTRITION

402kcal
Protein
31.5g
Fat
18.5g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, then remove and set aside.

  • 3

    Wipe the skillet if necessary and pour in the liquid egg whites, spreading them evenly across the bottom.

  • 4

    Once the egg whites are mostly set, spoon the cottage cheese and sautéed spinach onto one half of the omelet.

  • 5

    Carefully fold the other half of the egg whites over the filling and cook for another minute until the cheese is warmed through.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slide the omelet onto a plate and serve alongside the toasted bread and sliced avocado.

Egg White Omelet with Cottage Cheese and Spinach

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

Egg White Omelet with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Cottage Cheese and Spinach

Pan-seared egg whites folded over creamy cottage cheese and wilted spinach, served with sliced avocado and toasted sprouted bread.

NUTRITION

402kcal
Protein
31.5g
Fat
18.5g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, then remove and set aside.

  • 3

    Wipe the skillet if necessary and pour in the liquid egg whites, spreading them evenly across the bottom.

  • 4

    Once the egg whites are mostly set, spoon the cottage cheese and sautéed spinach onto one half of the omelet.

  • 5

    Carefully fold the other half of the egg whites over the filling and cook for another minute until the cheese is warmed through.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Slide the omelet onto a plate and serve alongside the toasted bread and sliced avocado.