Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

A light and fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with warm, blistered cherry tomatoes.

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NUTRITION

395kcal
Protein
35.8g
Fat
22.8g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add cherry tomatoes and cook until they begin to soften and blister then set aside

  • 3

    Add the remaining oil and the spinach to the pan sautéing until wilted

  • 4

    Pour the egg whites into the skillet covering the spinach evenly

  • 5

    Once the edges are set spoon the cottage cheese onto one half of the omelette

  • 6

    Fold the omelette over the filling and cook for another minute until the cheese is warm

  • 7

    Slide onto a plate and top with the blistered tomatoes and sliced avocado

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

A light and fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with warm, blistered cherry tomatoes.

NUTRITION

395kcal
Protein
35.8g
Fat
22.8g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add cherry tomatoes and cook until they begin to soften and blister then set aside

  • 3

    Add the remaining oil and the spinach to the pan sautéing until wilted

  • 4

    Pour the egg whites into the skillet covering the spinach evenly

  • 5

    Once the edges are set spoon the cottage cheese onto one half of the omelette

  • 6

    Fold the omelette over the filling and cook for another minute until the cheese is warm

  • 7

    Slide onto a plate and top with the blistered tomatoes and sliced avocado