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

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

Try 7 days free, then $12.99 / mo.

NUTRITION

422kcal
Protein
31.8g
Fat
21.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted, then spread it evenly across the bottom.

  • 3

    Pour the egg whites over the spinach and cook undisturbed until the edges begin to set and the bottom is golden.

  • 4

    Spoon the cottage cheese onto one half of the egg whites and carefully fold the other half over to enclose the filling.

  • 5

    Cook for another minute until the cottage cheese is warmed through and the egg whites are fully opaque.

  • 6

    Toast the sprouted grain bread and top it with the 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

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

NUTRITION

422kcal
Protein
31.8g
Fat
21.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted, then spread it evenly across the bottom.

  • 3

    Pour the egg whites over the spinach and cook undisturbed until the edges begin to set and the bottom is golden.

  • 4

    Spoon the cottage cheese onto one half of the egg whites and carefully fold the other half over to enclose the filling.

  • 5

    Cook for another minute until the cottage cheese is warmed through and the egg whites are fully opaque.

  • 6

    Toast the sprouted grain bread and top it with the sliced avocado.

  • 7

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