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

A skillet-cooked egg white omelette folded with sautéed spinach and creamy cottage cheese, served with fresh tomatoes and toasted sprouted grain bread.

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NUTRITION

381kcal
Protein
33.8g
Fat
16.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add fresh spinach to the pan and sauté until just wilted.

  • 3

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

  • 4

    Once the edges are set, spoon the cottage cheese onto one half of the omelette.

  • 5

    Fold the omelette in half and cook for another minute until the center is set and the cheese is warm.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the omelette alongside the toast and fresh sliced cherry tomatoes.

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

A skillet-cooked egg white omelette folded with sautéed spinach and creamy cottage cheese, served with fresh tomatoes and toasted sprouted grain bread.

NUTRITION

381kcal
Protein
33.8g
Fat
16.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add fresh spinach to the pan and sauté until just wilted.

  • 3

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

  • 4

    Once the edges are set, spoon the cottage cheese onto one half of the omelette.

  • 5

    Fold the omelette in half and cook for another minute until the center is set and the cheese is warm.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the omelette alongside the toast and fresh sliced cherry tomatoes.