Egg White Spinach Omelette with Cottage Cheese and Sliced 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 Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes

A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with fresh tomato slices and buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

416kcal
Protein
35g
Fat
23.9g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low Fat Cottage Cheese

1 cup Fresh Spinach

1 medium Tomato

1 tablespoon Extra Virgin Olive Oil

1/3 medium Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté briefly until just wilted.

  • 3

    Pour the liquid egg whites over the spinach, tilting the pan to ensure even coverage.

  • 4

    Allow the egg whites to cook undisturbed until the edges begin to set and the bottom is lightly golden.

  • 5

    Spoon the cottage cheese onto one half of the omelette and season with a pinch of salt and pepper if desired.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for one more minute to warm the cheese.

  • 7

    Slide the omelette onto a plate and serve alongside the freshly sliced tomatoes and buttery avocado.

Egg White Spinach Omelette with Cottage Cheese and Sliced 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 Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes

A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with fresh tomato slices and buttery avocado.

NUTRITION

416kcal
Protein
35g
Fat
23.9g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low Fat Cottage Cheese

1 cup Fresh Spinach

1 medium Tomato

1 tablespoon Extra Virgin Olive Oil

1/3 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté briefly until just wilted.

  • 3

    Pour the liquid egg whites over the spinach, tilting the pan to ensure even coverage.

  • 4

    Allow the egg whites to cook undisturbed until the edges begin to set and the bottom is lightly golden.

  • 5

    Spoon the cottage cheese onto one half of the omelette and season with a pinch of salt and pepper if desired.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for one more minute to warm the cheese.

  • 7

    Slide the omelette onto a plate and serve alongside the freshly sliced tomatoes and buttery avocado.