Egg White Vegetable Omelet with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Vegetable Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelet with Cottage Cheese

A fluffy egg white omelet folded over sautéed peppers and spinach, filled with creamy cottage cheese and topped with buttery avocado.

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NUTRITION

311kcal
Protein
27.4g
Fat
17.3g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

1/2 Avocado

1/4 cup Red Bell Pepper

1 cup Fresh Spinach

1 tsp Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and spinach to the pan, sautéing until the vegetables are tender and the spinach has wilted.

  • 3

    Whisk the egg whites briefly and pour them into the skillet, ensuring they cover the vegetables.

  • 4

    Cook for 3-4 minutes until the egg whites are set but still slightly moist on top.

  • 5

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

  • 6

    Transfer the omelet to a plate and garnish with sliced avocado and a crack of fresh black pepper.

Egg White Vegetable Omelet with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Vegetable Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelet with Cottage Cheese

A fluffy egg white omelet folded over sautéed peppers and spinach, filled with creamy cottage cheese and topped with buttery avocado.

NUTRITION

311kcal
Protein
27.4g
Fat
17.3g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

1/2 Avocado

1/4 cup Red Bell Pepper

1 cup Fresh Spinach

1 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and spinach to the pan, sautéing until the vegetables are tender and the spinach has wilted.

  • 3

    Whisk the egg whites briefly and pour them into the skillet, ensuring they cover the vegetables.

  • 4

    Cook for 3-4 minutes until the egg whites are set but still slightly moist on top.

  • 5

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

  • 6

    Transfer the omelet to a plate and garnish with sliced avocado and a crack of fresh black pepper.