Egg White Spinach Omelet with Cottage Cheese and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes

Pan-seared egg whites folded with fresh spinach and cottage cheese, finished with juicy blistered cherry tomatoes.

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NUTRITION

312kcal
Protein
30.7g
Fat
16.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.33 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

0.5 cup Cherry Tomatoes

1 tablespoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing until the tomatoes begin to burst and the spinach is wilted.

  • 3

    Remove the vegetables from the skillet and set them aside on a plate.

  • 4

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

  • 5

    Once the egg whites are nearly set, spread the cottage cheese and sautéed vegetables over one half of the omelet.

  • 6

    Carefully fold the omelet in half and cook for one more minute until the center is warm and the cheese is creamy.

Egg White Spinach Omelet with Cottage Cheese and Cherry 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes

Pan-seared egg whites folded with fresh spinach and cottage cheese, finished with juicy blistered cherry tomatoes.

NUTRITION

312kcal
Protein
30.7g
Fat
16.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.33 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

0.5 cup Cherry Tomatoes

1 tablespoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing until the tomatoes begin to burst and the spinach is wilted.

  • 3

    Remove the vegetables from the skillet and set them aside on a plate.

  • 4

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

  • 5

    Once the egg whites are nearly set, spread the cottage cheese and sautéed vegetables over one half of the omelet.

  • 6

    Carefully fold the omelet in half and cook for one more minute until the center is warm and the cheese is creamy.