Egg White Spinach Omelette with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

Fluffy egg whites folded over sautéed spinach and juicy tomatoes with a dollop of creamy cottage cheese, served with a side of buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
36.8g
Fat
18.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 cup fresh Baby Spinach

1/2 cup halved Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet, tilting the pan to ensure they cover the bottom evenly.

  • 4

    Allow the egg whites to set for 2-3 minutes until the edges are firm.

  • 5

    Place the cottage cheese in the center of the omelette and carefully fold one half over the other.

  • 6

    Cook for another minute until the cottage cheese is warmed through.

  • 7

    Slide the omelette onto a plate and serve alongside a toasted slice of sprouted grain bread topped with sliced avocado.

Egg White Spinach Omelette with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomatoes

Fluffy egg whites folded over sautéed spinach and juicy tomatoes with a dollop of creamy cottage cheese, served with a side of buttery avocado.

NUTRITION

426kcal
Protein
36.8g
Fat
18.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 cup fresh Baby Spinach

1/2 cup halved Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet, tilting the pan to ensure they cover the bottom evenly.

  • 4

    Allow the egg whites to set for 2-3 minutes until the edges are firm.

  • 5

    Place the cottage cheese in the center of the omelette and carefully fold one half over the other.

  • 6

    Cook for another minute until the cottage cheese is warmed through.

  • 7

    Slide the omelette onto a plate and serve alongside a toasted slice of sprouted grain bread topped with sliced avocado.