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 skillet-cooked egg white omelette filled with fresh spinach and creamy cottage cheese, topped with warm cherry tomatoes and buttery avocado.

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NUTRITION

451kcal
Protein
35.3g
Fat
28.2g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low Fat Cottage Cheese

1 tablespoon Avocado Oil

1/2 medium Avocado

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

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PREPARATION

  • 1

    Heat the avocado oil in a medium non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the pan and cook for 2-3 minutes until the skins begin to blister.

  • 3

    Add the spinach to the skillet and sauté briefly until just wilted, then remove the tomatoes and spinach from the pan and set aside.

  • 4

    Pour the egg whites into the skillet, tilting the pan to ensure they cover the surface evenly.

  • 5

    When the egg whites are mostly set, spoon the cottage cheese and the cooked vegetables onto one half of the omelette.

  • 6

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

  • 7

    Slide the omelette onto a plate and top with the sliced avocado before serving.

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 skillet-cooked egg white omelette filled with fresh spinach and creamy cottage cheese, topped with warm cherry tomatoes and buttery avocado.

NUTRITION

451kcal
Protein
35.3g
Fat
28.2g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low Fat Cottage Cheese

1 tablespoon Avocado Oil

1/2 medium Avocado

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

    Heat the avocado oil in a medium non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the pan and cook for 2-3 minutes until the skins begin to blister.

  • 3

    Add the spinach to the skillet and sauté briefly until just wilted, then remove the tomatoes and spinach from the pan and set aside.

  • 4

    Pour the egg whites into the skillet, tilting the pan to ensure they cover the surface evenly.

  • 5

    When the egg whites are mostly set, spoon the cottage cheese and the cooked vegetables onto one half of the omelette.

  • 6

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

  • 7

    Slide the omelette onto a plate and top with the sliced avocado before serving.