Egg White Spinach Omelette 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 Omelette with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

Pan-seared egg whites filled with sautéed baby spinach and creamy cottage cheese, served with fresh tomatoes and buttery avocado.

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NUTRITION

410kcal
Protein
34.1g
Fat
17.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Roma Tomato, chopped

1 teaspoon Extra Virgin Olive Oil

1/2 medium Avocado, sliced

1 slice Sprouted Grain Bread, toasted

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté until it is just wilted and bright green.

  • 3

    Pour the liquid egg whites into the skillet, swirling to cover the bottom and the spinach evenly.

  • 4

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

  • 5

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

  • 6

    Carefully fold the other half of the omelette over the filling and cook for another minute until the whites are fully opaque.

  • 7

    Slide the omelette onto a plate and serve with the fresh chopped tomatoes, sliced avocado, and a piece of toasted sprouted grain bread.

Egg White Spinach Omelette 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 Omelette with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

Pan-seared egg whites filled with sautéed baby spinach and creamy cottage cheese, served with fresh tomatoes and buttery avocado.

NUTRITION

410kcal
Protein
34.1g
Fat
17.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Roma Tomato, chopped

1 teaspoon Extra Virgin Olive Oil

1/2 medium Avocado, sliced

1 slice Sprouted Grain Bread, toasted

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté until it is just wilted and bright green.

  • 3

    Pour the liquid egg whites into the skillet, swirling to cover the bottom and the spinach evenly.

  • 4

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

  • 5

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

  • 6

    Carefully fold the other half of the omelette over the filling and cook for another minute until the whites are fully opaque.

  • 7

    Slide the omelette onto a plate and serve with the fresh chopped tomatoes, sliced avocado, and a piece of toasted sprouted grain bread.