Egg White Spinach Omelet with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Tomatoes

Pan-seared egg whites folded over fresh spinach and juicy tomatoes, finished with a dollop of creamy cottage cheese.

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NUTRITION

322kcal
Protein
24g
Fat
16.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Avocado Oil

1 slice Whole Wheat Bread

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PREPARATION

  • 1

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

  • 2

    Sauté the spinach and halved cherry tomatoes until the spinach is wilted and tomatoes are slightly softened

  • 3

    Pour the egg whites into the skillet ensuring they cover the vegetables evenly

  • 4

    Cook until the edges are set and the bottom is lightly golden

  • 5

    Spoon the cottage cheese onto one half of the omelet

  • 6

    Carefully fold the omelet in half and cook for another minute until the center is warm

  • 7

    Serve alongside a toasted slice of whole wheat bread

Egg White Spinach Omelet with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Tomatoes

Pan-seared egg whites folded over fresh spinach and juicy tomatoes, finished with a dollop of creamy cottage cheese.

NUTRITION

322kcal
Protein
24g
Fat
16.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Avocado Oil

1 slice Whole Wheat Bread

PREPARATION

  • 1

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

  • 2

    Sauté the spinach and halved cherry tomatoes until the spinach is wilted and tomatoes are slightly softened

  • 3

    Pour the egg whites into the skillet ensuring they cover the vegetables evenly

  • 4

    Cook until the edges are set and the bottom is lightly golden

  • 5

    Spoon the cottage cheese onto one half of the omelet

  • 6

    Carefully fold the omelet in half and cook for another minute until the center is warm

  • 7

    Serve alongside a toasted slice of whole wheat bread