Egg White Spinach Omelette with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

Light egg whites folded over fresh spinach and creamy cottage cheese, served alongside toasted sprouted bread and sliced buttery avocado.

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NUTRITION

368kcal
Protein
27.3g
Fat
17.5g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

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 non-stick skillet over medium heat and lightly sauté the spinach and halved cherry tomatoes until the spinach is wilted.

  • 2

    Whisk the egg whites in a small bowl until frothy and pour them into the skillet, tilting to cover the bottom evenly.

  • 3

    Allow the egg whites to set for 2-3 minutes until the edges are firm.

  • 4

    Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over the filling.

  • 5

    Slide the omelette onto a plate and serve with a slice of toasted sprouted grain bread and fresh avocado slices.

Egg White Spinach Omelette with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

Light egg whites folded over fresh spinach and creamy cottage cheese, served alongside toasted sprouted bread and sliced buttery avocado.

NUTRITION

368kcal
Protein
27.3g
Fat
17.5g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat and lightly sauté the spinach and halved cherry tomatoes until the spinach is wilted.

  • 2

    Whisk the egg whites in a small bowl until frothy and pour them into the skillet, tilting to cover the bottom evenly.

  • 3

    Allow the egg whites to set for 2-3 minutes until the edges are firm.

  • 4

    Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over the filling.

  • 5

    Slide the omelette onto a plate and serve with a slice of toasted sprouted grain bread and fresh avocado slices.