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 sautéed spinach and creamy cottage cheese, served with a side of juicy roasted cherry tomatoes.

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NUTRITION

379kcal
Protein
35.9g
Fat
14.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 slice Sprouted Grain Bread

40g Avocado

1 tsp Extra Virgin Olive Oil

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly blistered.

  • 3

    Remove the vegetables from the pan and set aside.

  • 4

    Pour the egg whites into the same skillet, swirling to cover the bottom evenly.

  • 5

    Once the egg whites are mostly set and opaque, spoon the cottage cheese and sautéed vegetables onto one half of the omelette.

  • 6

    Carefully fold the omelette in half and cook for an additional minute to warm the cottage cheese through.

  • 7

    Serve the omelette immediately alongside a slice of toasted sprouted grain bread topped with 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 sautéed spinach and creamy cottage cheese, served with a side of juicy roasted cherry tomatoes.

NUTRITION

379kcal
Protein
35.9g
Fat
14.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 slice Sprouted Grain Bread

40g Avocado

1 tsp Extra Virgin Olive Oil

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly blistered.

  • 3

    Remove the vegetables from the pan and set aside.

  • 4

    Pour the egg whites into the same skillet, swirling to cover the bottom evenly.

  • 5

    Once the egg whites are mostly set and opaque, spoon the cottage cheese and sautéed vegetables onto one half of the omelette.

  • 6

    Carefully fold the omelette in half and cook for an additional minute to warm the cottage cheese through.

  • 7

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