Egg White Spinach Omelette with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese

Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with fresh avocado for a buttery finish.

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NUTRITION

342kcal
Protein
29.9g
Fat
17.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1/2 cup Fresh Raspberries

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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, tilting the pan to ensure the whites cover the bottom evenly.

  • 4

    Allow the eggs to cook undisturbed until the edges are firm and the center is mostly set.

  • 5

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

  • 6

    Carefully fold the omelette in half using a spatula and cook for one more minute to warm the filling.

  • 7

    Slide the omelette onto a plate and serve immediately with sliced avocado and fresh raspberries on the side.

Egg White Spinach Omelette with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese

Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with fresh avocado for a buttery finish.

NUTRITION

342kcal
Protein
29.9g
Fat
17.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1/2 cup Fresh Raspberries

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, tilting the pan to ensure the whites cover the bottom evenly.

  • 4

    Allow the eggs to cook undisturbed until the edges are firm and the center is mostly set.

  • 5

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

  • 6

    Carefully fold the omelette in half using a spatula and cook for one more minute to warm the filling.

  • 7

    Slide the omelette onto a plate and serve immediately with sliced avocado and fresh raspberries on the side.