Egg White Spinach Omelette with Low-Fat Cottage Cheese

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

Egg White Spinach Omelette with Low-Fat Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Low-Fat Cottage Cheese

Pan-seared egg whites folded over fresh baby spinach and creamy cottage cheese, served with sliced avocado for a buttery finish.

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NUTRITION

327kcal
Protein
33.3g
Fat
15.7g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Liquid Egg Whites

0.25 cup 1% Cottage Cheese

2 cups Fresh Baby Spinach

0.5 medium Avocado

1 teaspoon Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

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PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Whisk the liquid egg whites briefly in a bowl and pour them into the skillet over the spinach.

  • 4

    Let the egg whites cook undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.

  • 5

    Spoon the cottage cheese onto one half of the omelette.

  • 6

    Carefully fold the other half of the omelette over the cottage cheese and cook for another 30 seconds to warm through.

  • 7

    Slide the omelette onto a plate and serve with sliced avocado and halved cherry tomatoes on the side.

Egg White Spinach Omelette with Low-Fat Cottage Cheese

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

Egg White Spinach Omelette with Low-Fat Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Low-Fat Cottage Cheese

Pan-seared egg whites folded over fresh baby spinach and creamy cottage cheese, served with sliced avocado for a buttery finish.

NUTRITION

327kcal
Protein
33.3g
Fat
15.7g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Liquid Egg Whites

0.25 cup 1% Cottage Cheese

2 cups Fresh Baby Spinach

0.5 medium Avocado

1 teaspoon Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Whisk the liquid egg whites briefly in a bowl and pour them into the skillet over the spinach.

  • 4

    Let the egg whites cook undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.

  • 5

    Spoon the cottage cheese onto one half of the omelette.

  • 6

    Carefully fold the other half of the omelette over the cottage cheese and cook for another 30 seconds to warm through.

  • 7

    Slide the omelette onto a plate and serve with sliced avocado and halved cherry tomatoes on the side.