Egg White Spinach Omelette 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 Omelette with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with burst cherry tomatoes and buttery avocado.

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NUTRITION

400kcal
Protein
33.6g
Fat
17.6g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister and burst.

  • 3

    Toss in the spinach and cook for 30 seconds just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    Reduce heat to medium and pour the egg whites into the same skillet, swirling to cover the bottom.

  • 5

    Once the egg whites are mostly set, place the cooked spinach and cottage cheese in the center.

  • 6

    Carefully fold the omelette in half and cook for another 30 seconds to warm the cottage cheese.

  • 7

    Slide the omelette onto a plate and serve alongside the burst tomatoes, sliced avocado, and a piece of toasted sprouted grain bread.

Egg White Spinach Omelette 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 Omelette with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with burst cherry tomatoes and buttery avocado.

NUTRITION

400kcal
Protein
33.6g
Fat
17.6g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister and burst.

  • 3

    Toss in the spinach and cook for 30 seconds just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    Reduce heat to medium and pour the egg whites into the same skillet, swirling to cover the bottom.

  • 5

    Once the egg whites are mostly set, place the cooked spinach and cottage cheese in the center.

  • 6

    Carefully fold the omelette in half and cook for another 30 seconds to warm the cottage cheese.

  • 7

    Slide the omelette onto a plate and serve alongside the burst tomatoes, sliced avocado, and a piece of toasted sprouted grain bread.