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 skillet-cooked egg white omelette filled with sautéed spinach and tomatoes, served with sprouted toast and creamy cottage cheese.

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NUTRITION

406kcal
Protein
35.7g
Fat
16.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Liquid Egg Whites

0.5 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

60 grams Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Mist a non-stick skillet with olive oil over medium heat and lightly sauté the cherry tomatoes and spinach until the greens are wilted.

  • 2

    Remove the vegetables from the pan and set aside.

  • 3

    Pour the liquid egg whites into the same skillet, cooking until the edges are firm and the center is nearly set.

  • 4

    Spread the low-fat cottage cheese and the sautéed vegetables over one half of the omelette.

  • 5

    Carefully fold the omelette in half and cook for another minute until the cottage cheese is warm and the eggs are fully set.

  • 6

    Serve immediately with sliced avocado and a piece of toasted sprouted grain bread.

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 skillet-cooked egg white omelette filled with sautéed spinach and tomatoes, served with sprouted toast and creamy cottage cheese.

NUTRITION

406kcal
Protein
35.7g
Fat
16.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Liquid Egg Whites

0.5 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

60 grams Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Mist a non-stick skillet with olive oil over medium heat and lightly sauté the cherry tomatoes and spinach until the greens are wilted.

  • 2

    Remove the vegetables from the pan and set aside.

  • 3

    Pour the liquid egg whites into the same skillet, cooking until the edges are firm and the center is nearly set.

  • 4

    Spread the low-fat cottage cheese and the sautéed vegetables over one half of the omelette.

  • 5

    Carefully fold the omelette in half and cook for another minute until the cottage cheese is warm and the eggs are fully set.

  • 6

    Serve immediately with sliced avocado and a piece of toasted sprouted grain bread.