Egg White Spinach Omelette with Cottage Cheese and Sautéed Peppers

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 Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sautéed Peppers

Fluffy egg whites folded over creamy cottage cheese and sautéed spinach, served with a side of tender caramelized peppers.

Try 7 days free, then $12.99 / mo.

NUTRITION

392kcal
Protein
34.7g
Fat
20.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Cottage Cheese (2%)

1 cup sliced Red Bell Pepper

2 cups Fresh Spinach

1.25 tablespoons Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the sliced red bell peppers to the skillet and sauté for 5-7 minutes until they are tender and slightly caramelized.

  • 3

    Toss in the fresh spinach and cook just until wilted, about 1 minute, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet if necessary and pour in the whisked egg whites, letting them cook undisturbed until the edges are firm.

  • 5

    Spoon the cottage cheese and the sautéed vegetable mixture onto one half of the egg whites.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for another 1-2 minutes until the center is set and the cottage cheese is warm.

Egg White Spinach Omelette with Cottage Cheese and Sautéed Peppers

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 Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sautéed Peppers

Fluffy egg whites folded over creamy cottage cheese and sautéed spinach, served with a side of tender caramelized peppers.

NUTRITION

392kcal
Protein
34.7g
Fat
20.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Cottage Cheese (2%)

1 cup sliced Red Bell Pepper

2 cups Fresh Spinach

1.25 tablespoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced red bell peppers to the skillet and sauté for 5-7 minutes until they are tender and slightly caramelized.

  • 3

    Toss in the fresh spinach and cook just until wilted, about 1 minute, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet if necessary and pour in the whisked egg whites, letting them cook undisturbed until the edges are firm.

  • 5

    Spoon the cottage cheese and the sautéed vegetable mixture onto one half of the egg whites.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for another 1-2 minutes until the center is set and the cottage cheese is warm.