Egg White Spinach Omelette 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 Omelette with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

Lightly sautéed spinach and egg whites folded over a dollop of creamy cottage cheese, served with blistered cherry tomatoes and nutty toasted sprouted bread.

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NUTRITION

413kcal
Protein
30.1g
Fat
22g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

160g Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the tomatoes begin to blister and the spinach is wilted.

  • 3

    Pour the egg whites into the skillet, swirling the pan to ensure the whites cover the vegetables evenly.

  • 4

    Reduce the heat to medium and cover the pan with a lid for about 2 minutes, or until the egg whites are opaque and fully set.

  • 5

    Place the cottage cheese onto one half of the omelette and carefully fold the other half over with a spatula.

  • 6

    Slide the omelette onto a plate and serve immediately with a slice of toasted sprouted grain bread topped with fresh avocado slices.

Egg White Spinach Omelette 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 Omelette with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

Lightly sautéed spinach and egg whites folded over a dollop of creamy cottage cheese, served with blistered cherry tomatoes and nutty toasted sprouted bread.

NUTRITION

413kcal
Protein
30.1g
Fat
22g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

160g Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the tomatoes begin to blister and the spinach is wilted.

  • 3

    Pour the egg whites into the skillet, swirling the pan to ensure the whites cover the vegetables evenly.

  • 4

    Reduce the heat to medium and cover the pan with a lid for about 2 minutes, or until the egg whites are opaque and fully set.

  • 5

    Place the cottage cheese onto one half of the omelette and carefully fold the other half over with a spatula.

  • 6

    Slide the omelette onto a plate and serve immediately with a slice of toasted sprouted grain bread topped with fresh avocado slices.