Egg White Spinach Omelette with Cottage Cheese and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomato

A fluffy egg white omelette folded over sautéed spinach and warm cottage cheese, topped with fresh diced tomatoes and creamy avocado.

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NUTRITION

384kcal
Protein
35.7g
Fat
19.4g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low Fat Cottage Cheese (2%)

2 cups Fresh Spinach

1 medium Tomato, diced

1/2 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Sauté the fresh spinach until it is just wilted, then remove it from the pan and set aside.

  • 3

    Pour the liquid egg whites into the same skillet, tilting the pan to ensure an even layer across the bottom.

  • 4

    When the egg whites are mostly set and opaque, place the wilted spinach and cottage cheese on one half of the omelette.

  • 5

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

  • 6

    Slide the omelette onto a plate and garnish with the diced tomatoes and creamy avocado slices.

Egg White Spinach Omelette with Cottage Cheese and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomato

A fluffy egg white omelette folded over sautéed spinach and warm cottage cheese, topped with fresh diced tomatoes and creamy avocado.

NUTRITION

384kcal
Protein
35.7g
Fat
19.4g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low Fat Cottage Cheese (2%)

2 cups Fresh Spinach

1 medium Tomato, diced

1/2 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Sauté the fresh spinach until it is just wilted, then remove it from the pan and set aside.

  • 3

    Pour the liquid egg whites into the same skillet, tilting the pan to ensure an even layer across the bottom.

  • 4

    When the egg whites are mostly set and opaque, place the wilted spinach and cottage cheese on one half of the omelette.

  • 5

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

  • 6

    Slide the omelette onto a plate and garnish with the diced tomatoes and creamy avocado slices.