Egg White Spinach Omelette with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

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

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NUTRITION

407kcal
Protein
33.9g
Fat
17.3g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

1/4 cup low-fat cottage cheese

2 cups fresh spinach

1/2 cup cherry tomatoes

1 tsp extra virgin olive oil

1/2 medium Hass avocado

1 slice sprouted grain bread

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PREPARATION

  • 1

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

  • 2

    Add the spinach and halved cherry tomatoes to the pan and sauté until the greens are wilted.

  • 3

    Pour the egg whites over the vegetables and cook until the edges are firm.

  • 4

    Spread the cottage cheese across one half of the omelette.

  • 5

    Carefully fold the omelette in half and cook until the center is set.

  • 6

    Serve the omelette with toasted sprouted bread and top with fresh avocado slices.

Egg White Spinach Omelette with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

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

NUTRITION

407kcal
Protein
33.9g
Fat
17.3g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

1/4 cup low-fat cottage cheese

2 cups fresh spinach

1/2 cup cherry tomatoes

1 tsp extra virgin olive oil

1/2 medium Hass avocado

1 slice sprouted grain bread

PREPARATION

  • 1

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

  • 2

    Add the spinach and halved cherry tomatoes to the pan and sauté until the greens are wilted.

  • 3

    Pour the egg whites over the vegetables and cook until the edges are firm.

  • 4

    Spread the cottage cheese across one half of the omelette.

  • 5

    Carefully fold the omelette in half and cook until the center is set.

  • 6

    Serve the omelette with toasted sprouted bread and top with fresh avocado slices.