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

A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, served with fresh avocado for a buttery finish.

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NUTRITION

464kcal
Protein
55.3g
Fat
19.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Liquid Egg Whites

0.5 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

0.5 medium Avocado

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Whisk egg whites with a pinch of sea salt and black pepper until slightly frothy.

  • 2

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

  • 3

    Pour the egg whites over the spinach, spreading them evenly across the pan.

  • 4

    Cover the pan with a lid for 2-3 minutes until the egg whites are set and opaque.

  • 5

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

  • 6

    Slide the omelet onto a plate and top with sliced avocado and an extra crack of black pepper.

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

A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, served with fresh avocado for a buttery finish.

NUTRITION

464kcal
Protein
55.3g
Fat
19.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Liquid Egg Whites

0.5 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

0.5 medium Avocado

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Whisk egg whites with a pinch of sea salt and black pepper until slightly frothy.

  • 2

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

  • 3

    Pour the egg whites over the spinach, spreading them evenly across the pan.

  • 4

    Cover the pan with a lid for 2-3 minutes until the egg whites are set and opaque.

  • 5

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

  • 6

    Slide the omelet onto a plate and top with sliced avocado and an extra crack of black pepper.