Egg White Spinach Omelette with Cottage Cheese and Tomato Slices

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 Tomato Slices

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomato Slices

A light egg white omelette folded over sautéed spinach and creamy cottage cheese, served with juicy tomato slices and warm toasted sprouted bread.

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NUTRITION

392kcal
Protein
35g
Fat
16.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low Fat Cottage Cheese

1 tbsp Avocado Oil

1 cup Fresh Spinach

1 medium Tomato

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the spinach and sauté until just wilted.

  • 3

    Pour the egg whites over the spinach and cook until the edges are set.

  • 4

    Spoon the cottage cheese onto one half of the omelette.

  • 5

    Carefully fold the omelette in half and cook for another minute until the center is firm.

  • 6

    Slice the tomato and toast the sprouted grain bread.

  • 7

    Plate the omelette with the tomato slices and toast, seasoning with a pinch of sea salt and black pepper.

Egg White Spinach Omelette with Cottage Cheese and Tomato Slices

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 Tomato Slices

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomato Slices

A light egg white omelette folded over sautéed spinach and creamy cottage cheese, served with juicy tomato slices and warm toasted sprouted bread.

NUTRITION

392kcal
Protein
35g
Fat
16.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low Fat Cottage Cheese

1 tbsp Avocado Oil

1 cup Fresh Spinach

1 medium Tomato

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the spinach and sauté until just wilted.

  • 3

    Pour the egg whites over the spinach and cook until the edges are set.

  • 4

    Spoon the cottage cheese onto one half of the omelette.

  • 5

    Carefully fold the omelette in half and cook for another minute until the center is firm.

  • 6

    Slice the tomato and toast the sprouted grain bread.

  • 7

    Plate the omelette with the tomato slices and toast, seasoning with a pinch of sea salt and black pepper.