Egg White Spinach Omelet with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese

Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with sliced avocado and sprouted grain toast for a satisfying, toasted finish.

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NUTRITION

409kcal
Protein
34.8g
Fat
18.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup 2% Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 medium Hass Avocado

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Allow the egg whites to cook undisturbed until the edges are firm and the center is nearly set.

  • 5

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

  • 6

    Carefully fold the omelet in half and cook for an additional minute to warm the filling.

  • 7

    Slide the omelet onto a plate and serve alongside the sliced avocado and toasted sprouted grain bread.

Egg White Spinach Omelet with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese

Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with sliced avocado and sprouted grain toast for a satisfying, toasted finish.

NUTRITION

409kcal
Protein
34.8g
Fat
18.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup 2% Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 medium Hass Avocado

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Allow the egg whites to cook undisturbed until the edges are firm and the center is nearly set.

  • 5

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

  • 6

    Carefully fold the omelet in half and cook for an additional minute to warm the filling.

  • 7

    Slide the omelet onto a plate and serve alongside the sliced avocado and toasted sprouted grain bread.