Egg White Spinach Omelette with 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 Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese

Pan-seared egg whites folded over fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and buttery avocado.

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NUTRITION

336kcal
Protein
26g
Fat
15g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

60g Fresh Avocado

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PREPARATION

  • 1

    Whisk the egg whites in a small bowl until slightly frothy and season with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 3

    Pour the egg whites over the spinach, tilting the pan to ensure the eggs cover the bottom evenly.

  • 4

    Once the edges are set and the bottom is golden, spoon the cottage cheese into the center of the omelette.

  • 5

    Carefully fold the omelette in half and cook for another 30-60 seconds until the cottage cheese is warmed through.

  • 6

    Toast the sprouted grain bread and top with sliced avocado.

  • 7

    Slide the omelette onto a plate and serve immediately alongside the avocado toast.

Egg White Spinach Omelette with 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 Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese

Pan-seared egg whites folded over fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and buttery avocado.

NUTRITION

336kcal
Protein
26g
Fat
15g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup 2% Cottage Cheese

1 cup Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

60g Fresh Avocado

PREPARATION

  • 1

    Whisk the egg whites in a small bowl until slightly frothy and season with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 3

    Pour the egg whites over the spinach, tilting the pan to ensure the eggs cover the bottom evenly.

  • 4

    Once the edges are set and the bottom is golden, spoon the cottage cheese into the center of the omelette.

  • 5

    Carefully fold the omelette in half and cook for another 30-60 seconds until the cottage cheese is warmed through.

  • 6

    Toast the sprouted grain bread and top with sliced avocado.

  • 7

    Slide the omelette onto a plate and serve immediately alongside the avocado toast.