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

Pan-seared egg whites folded over sautéed spinach and cottage cheese, served with sliced avocado and juicy vine-ripened tomatoes.

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NUTRITION

335kcal
Protein
27.1g
Fat
14.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/4 medium Avocado

1.5 teaspoons Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

  • 2

    Remove the spinach from the pan and set it aside in a small bowl.

  • 3

    Wipe the skillet clean and add the remaining olive oil.

  • 4

    Whisk the egg whites in a bowl until slightly frothy and pour them into the hot skillet.

  • 5

    Let the egg whites set for about two minutes until the edges are firm.

  • 6

    Spread the sautéed spinach and the cottage cheese over one half of the omelet.

  • 7

    Carefully fold the other half of the omelet over the filling and cook for another minute until the cheese is warmed through.

  • 8

    Slide the omelet onto a plate and serve with sliced cherry tomatoes, avocado, and a piece of toasted sprouted grain 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

Pan-seared egg whites folded over sautéed spinach and cottage cheese, served with sliced avocado and juicy vine-ripened tomatoes.

NUTRITION

335kcal
Protein
27.1g
Fat
14.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/4 medium Avocado

1.5 teaspoons Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

  • 2

    Remove the spinach from the pan and set it aside in a small bowl.

  • 3

    Wipe the skillet clean and add the remaining olive oil.

  • 4

    Whisk the egg whites in a bowl until slightly frothy and pour them into the hot skillet.

  • 5

    Let the egg whites set for about two minutes until the edges are firm.

  • 6

    Spread the sautéed spinach and the cottage cheese over one half of the omelet.

  • 7

    Carefully fold the other half of the omelet over the filling and cook for another minute until the cheese is warmed through.

  • 8

    Slide the omelet onto a plate and serve with sliced cherry tomatoes, avocado, and a piece of toasted sprouted grain bread.