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

A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, served with burst cherry tomatoes and buttery avocado.

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NUTRITION

402kcal
Protein
33.6g
Fat
22.2g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

160 grams Egg Whites

0.5 cup 2% Cottage Cheese

2 cups Fresh Spinach

0.5 cup Cherry Tomatoes

0.5 medium Avocado

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing until the greens are wilted and the tomatoes begin to soften.

  • 3

    Whisk the egg whites with a pinch of salt and pepper, then pour them evenly over the vegetables in the skillet.

  • 4

    Cook undisturbed for a few minutes until the edges are set and the bottom is lightly golden.

  • 5

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

  • 6

    Slide the omelet onto a plate and top with the sliced avocado for a rich, buttery finish.

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

A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, served with burst cherry tomatoes and buttery avocado.

NUTRITION

402kcal
Protein
33.6g
Fat
22.2g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

160 grams Egg Whites

0.5 cup 2% Cottage Cheese

2 cups Fresh Spinach

0.5 cup Cherry Tomatoes

0.5 medium Avocado

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing until the greens are wilted and the tomatoes begin to soften.

  • 3

    Whisk the egg whites with a pinch of salt and pepper, then pour them evenly over the vegetables in the skillet.

  • 4

    Cook undisturbed for a few minutes until the edges are set and the bottom is lightly golden.

  • 5

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

  • 6

    Slide the omelet onto a plate and top with the sliced avocado for a rich, buttery finish.