Name: Egg White Spinach Omelet with Cottage Cheese and Sliced Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Liquid Egg Whites; 0.33 cup Low-Fat Cottage Cheese; 1 cup Fresh Baby Spinach; 1 medium Roma Tomato, sliced; 1 tablespoon Avocado Oil; 1 slice Sprouted Grain Bread

Egg White Spinach Omelet with Cottage Cheese and Sliced Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Sliced Tomatoes

Skillet-cooked egg whites folded with sautéed spinach and creamy cottage cheese, served with sliced tomatoes and a slice of warm toasted bread.

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NUTRITION

Protein

33.8g

Fat

16.9g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.33 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1 medium Roma Tomato, sliced

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat the avocado oil in a medium non-stick skillet over medium-low heat.
2
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
3
Pour the liquid egg whites evenly over the spinach and season with a pinch of sea salt and black pepper.
4
Allow the egg whites to set for 3-4 minutes, gently lifting the edges to let uncooked egg flow underneath.
5
Once the egg whites are mostly opaque, spoon the cottage cheese onto one half of the omelet.
6
Carefully fold the other half of the omelet over the cottage cheese and cook for another 1 minute to warm through.
7
Slide the omelet onto a plate and serve alongside the sliced roma tomatoes and a piece of toasted sprouted grain bread.