Egg White Spinach Omelette with Cottage Cheese and Tomato

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomato

A pan-seared egg white omelette folded over fresh spinach and creamy cottage cheese, served with sliced tomato and buttery avocado.

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NUTRITION

373kcal
Protein
31.2g
Fat
22.1g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 medium Tomato

1/2 medium Avocado

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 2

    Whisk the egg whites in a small bowl with a pinch of salt and pepper, then pour into the skillet over the spinach.

  • 3

    Allow the egg whites to set for 2-3 minutes, then spoon the cottage cheese and diced tomatoes onto one half of the omelette.

  • 4

    Carefully fold the omelette in half and cook for another minute until the center is warm and the cheese is slightly melty.

  • 5

    Slide the omelette onto a plate and serve alongside the sliced avocado drizzled with the remaining teaspoon of olive oil.

Egg White Spinach Omelette with Cottage Cheese and Tomato

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomato

A pan-seared egg white omelette folded over fresh spinach and creamy cottage cheese, served with sliced tomato and buttery avocado.

NUTRITION

373kcal
Protein
31.2g
Fat
22.1g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 medium Tomato

1/2 medium Avocado

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 2

    Whisk the egg whites in a small bowl with a pinch of salt and pepper, then pour into the skillet over the spinach.

  • 3

    Allow the egg whites to set for 2-3 minutes, then spoon the cottage cheese and diced tomatoes onto one half of the omelette.

  • 4

    Carefully fold the omelette in half and cook for another minute until the center is warm and the cheese is slightly melty.

  • 5

    Slide the omelette onto a plate and serve alongside the sliced avocado drizzled with the remaining teaspoon of olive oil.