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 sautéed spinach and creamy cottage cheese, topped with juicy diced tomatoes and buttery avocado.

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NUTRITION

379kcal
Protein
35.5g
Fat
20.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

235g Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Diced Roma Tomato

1/2 medium Avocado

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Let the egg whites cook undisturbed for about two minutes until the edges are set and the bottom is golden.

  • 5

    Spoon the cottage cheese onto one half of the omelet and carefully fold the other half over the filling.

  • 6

    Cook for one more minute until the cottage cheese is warm and the egg whites are fully opaque.

  • 7

    Slide the omelet onto a plate and garnish with the fresh diced tomatoes and sliced buttery avocado.

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 sautéed spinach and creamy cottage cheese, topped with juicy diced tomatoes and buttery avocado.

NUTRITION

379kcal
Protein
35.5g
Fat
20.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

235g Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Diced Roma Tomato

1/2 medium Avocado

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Let the egg whites cook undisturbed for about two minutes until the edges are set and the bottom is golden.

  • 5

    Spoon the cottage cheese onto one half of the omelet and carefully fold the other half over the filling.

  • 6

    Cook for one more minute until the cottage cheese is warm and the egg whites are fully opaque.

  • 7

    Slide the omelet onto a plate and garnish with the fresh diced tomatoes and sliced buttery avocado.