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 light egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with fresh diced tomatoes and buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
33.9g
Fat
23.1g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Diced Roma Tomatoes

1 tbsp Extra Virgin Olive Oil

50g Sliced Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Whisk the egg whites briefly in a small bowl then pour them over the spinach, tilting the pan to ensure an even layer.

  • 4

    Cook the egg whites undisturbed for 3-4 minutes until the edges are firm and the center is nearly set.

  • 5

    Spoon the cottage cheese onto one half of the omelette.

  • 6

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

  • 7

    Slide the omelette onto a plate and garnish with the fresh diced tomatoes and sliced avocado.

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 light egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with fresh diced tomatoes and buttery avocado.

NUTRITION

391kcal
Protein
33.9g
Fat
23.1g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Diced Roma Tomatoes

1 tbsp Extra Virgin Olive Oil

50g Sliced Avocado

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Whisk the egg whites briefly in a small bowl then pour them over the spinach, tilting the pan to ensure an even layer.

  • 4

    Cook the egg whites undisturbed for 3-4 minutes until the edges are firm and the center is nearly set.

  • 5

    Spoon the cottage cheese onto one half of the omelette.

  • 6

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

  • 7

    Slide the omelette onto a plate and garnish with the fresh diced tomatoes and sliced avocado.