Egg White Spinach Omelet with Cottage Cheese and Fresh Tomatoes

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 and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites folded over wilted spinach and creamy cottage cheese, served with sprouted toast and buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

414kcal
Protein
34.8g
Fat
18.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Roma Tomato, diced

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the spinach to the skillet and sauté for 1 minute until wilted.

  • 4

    Pour the egg whites over the spinach, tilting the pan to cover the surface evenly.

  • 5

    Once the eggs are mostly set, spoon the cottage cheese onto one half of the omelet.

  • 6

    Carefully fold the omelet in half and cook for another 30 seconds to warm the cheese through.

  • 7

    Slide the omelet onto a plate, top with fresh diced tomatoes, and serve with sliced avocado and toasted sprouted bread.

Egg White Spinach Omelet with Cottage Cheese and Fresh Tomatoes

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 and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites folded over wilted spinach and creamy cottage cheese, served with sprouted toast and buttery avocado.

NUTRITION

414kcal
Protein
34.8g
Fat
18.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Roma Tomato, diced

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the spinach to the skillet and sauté for 1 minute until wilted.

  • 4

    Pour the egg whites over the spinach, tilting the pan to cover the surface evenly.

  • 5

    Once the eggs are mostly set, spoon the cottage cheese onto one half of the omelet.

  • 6

    Carefully fold the omelet in half and cook for another 30 seconds to warm the cheese through.

  • 7

    Slide the omelet onto a plate, top with fresh diced tomatoes, and serve with sliced avocado and toasted sprouted bread.