Egg White Spinach Omelette with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

Sautéed spinach and fluffy egg whites folded over creamy cottage cheese, topped with fresh tomatoes for a bright, juicy finish.

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NUTRITION

303kcal
Protein
34.1g
Fat
12.6g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup diced Roma Tomato

1 teaspoon Extra Virgin Olive Oil

1 ounce Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the same skillet, swirling to ensure the bottom is evenly coated.

  • 4

    Cook the egg whites for 2-3 minutes until the edges are set and the center is opaque.

  • 5

    Spread the cottage cheese and the sautéed spinach over one half of the omelette.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for 1 more minute to warm through.

  • 7

    Slide the omelette onto a plate and top with the fresh diced tomatoes and sliced avocado before serving.

Egg White Spinach Omelette with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

Sautéed spinach and fluffy egg whites folded over creamy cottage cheese, topped with fresh tomatoes for a bright, juicy finish.

NUTRITION

303kcal
Protein
34.1g
Fat
12.6g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup diced Roma Tomato

1 teaspoon Extra Virgin Olive Oil

1 ounce Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the same skillet, swirling to ensure the bottom is evenly coated.

  • 4

    Cook the egg whites for 2-3 minutes until the edges are set and the center is opaque.

  • 5

    Spread the cottage cheese and the sautéed spinach over one half of the omelette.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for 1 more minute to warm through.

  • 7

    Slide the omelette onto a plate and top with the fresh diced tomatoes and sliced avocado before serving.