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

A fluffy egg white omelette folded over fresh baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado.

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NUTRITION

407kcal
Protein
35.5g
Fat
17.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

50g Avocado

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté until they begin to soften and blister.

  • 3

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

  • 4

    Pour the egg whites into the same skillet, tilting the pan to coat the surface evenly.

  • 5

    Cook the egg whites until the edges are set and the bottom is lightly golden.

  • 6

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

  • 7

    Fold the omelette in half and cook for another minute until the cottage cheese is warmed through.

  • 8

    Serve the omelette immediately with a slice of toasted sprouted grain bread and fresh avocado slices.

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

A fluffy egg white omelette folded over fresh baby spinach and creamy cottage cheese, served with blistered cherry tomatoes and buttery avocado.

NUTRITION

407kcal
Protein
35.5g
Fat
17.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

50g Avocado

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté until they begin to soften and blister.

  • 3

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

  • 4

    Pour the egg whites into the same skillet, tilting the pan to coat the surface evenly.

  • 5

    Cook the egg whites until the edges are set and the bottom is lightly golden.

  • 6

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

  • 7

    Fold the omelette in half and cook for another minute until the cottage cheese is warmed through.

  • 8

    Serve the omelette immediately with a slice of toasted sprouted grain bread and fresh avocado slices.