Egg White Spinach Omelette with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese

Fluffy egg whites folded over fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and buttery avocado.

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NUTRITION

387kcal
Protein
32.4g
Fat
18.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet over the spinach and season with a pinch of salt and black pepper.

  • 4

    Allow the egg whites to cook undisturbed for 3-4 minutes until the edges are set and the center is mostly firm.

  • 5

    Dollop the cottage cheese onto one half of the omelette, then carefully fold the other half over the filling.

  • 6

    Cook for another 1 minute to warm the cottage cheese through.

  • 7

    Slide the omelette onto a plate and serve with the toasted sprouted grain bread and sliced buttery avocado.

Egg White Spinach Omelette with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese

Fluffy egg whites folded over fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and buttery avocado.

NUTRITION

387kcal
Protein
32.4g
Fat
18.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet over the spinach and season with a pinch of salt and black pepper.

  • 4

    Allow the egg whites to cook undisturbed for 3-4 minutes until the edges are set and the center is mostly firm.

  • 5

    Dollop the cottage cheese onto one half of the omelette, then carefully fold the other half over the filling.

  • 6

    Cook for another 1 minute to warm the cottage cheese through.

  • 7

    Slide the omelette onto a plate and serve with the toasted sprouted grain bread and sliced buttery avocado.