Egg White Spinach Omelet with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Spinach Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese

A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, served with sprouted toast and buttery avocado.

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NUTRITION

316kcal
Protein
27.4g
Fat
13.1g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/3 cup Low Fat Cottage Cheese

1 cup Baby Spinach

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted, then remove the spinach and set it aside.

  • 3

    Pour the egg whites into the same skillet, tilting the pan to ensure the bottom is evenly coated.

  • 4

    Allow the egg whites to cook undisturbed until the edges are set and the center is mostly firm.

  • 5

    Spoon the cottage cheese and the sautéed spinach onto one half of the omelet.

  • 6

    Carefully fold the other half of the omelet over the filling and cook for one more minute to warm through.

  • 7

    Slide the omelet onto a plate and serve with a slice of toasted sprouted grain bread topped with fresh avocado slices.

Egg White Spinach Omelet with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Spinach Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese

A fluffy egg white omelet folded over sautéed spinach and creamy cottage cheese, served with sprouted toast and buttery avocado.

NUTRITION

316kcal
Protein
27.4g
Fat
13.1g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/3 cup Low Fat Cottage Cheese

1 cup Baby Spinach

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted, then remove the spinach and set it aside.

  • 3

    Pour the egg whites into the same skillet, tilting the pan to ensure the bottom is evenly coated.

  • 4

    Allow the egg whites to cook undisturbed until the edges are set and the center is mostly firm.

  • 5

    Spoon the cottage cheese and the sautéed spinach onto one half of the omelet.

  • 6

    Carefully fold the other half of the omelet over the filling and cook for one more minute to warm through.

  • 7

    Slide the omelet onto a plate and serve with a slice of toasted sprouted grain bread topped with fresh avocado slices.