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

A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and sliced avocado for a buttery finish.

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NUTRITION

377kcal
Protein
34.8g
Fat
14.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/3 medium Avocado

1 slice Sprouted Whole Grain Bread

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the cherry tomatoes to the pan and cook for 2-3 minutes until the skins begin to blister.

  • 3

    Toss in the baby spinach and sauté briefly just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    Reduce heat to medium and pour the egg whites into the same skillet, swirling to ensure the bottom is fully covered.

  • 5

    Once the egg whites are mostly set and opaque, spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for 1 more minute to warm the cottage cheese.

  • 7

    Slide the omelette onto a plate and serve with a slice of toasted sprouted grain bread and 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

A fluffy egg white omelette folded over fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and sliced avocado for a buttery finish.

NUTRITION

377kcal
Protein
34.8g
Fat
14.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/3 medium Avocado

1 slice Sprouted Whole Grain Bread

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the cherry tomatoes to the pan and cook for 2-3 minutes until the skins begin to blister.

  • 3

    Toss in the baby spinach and sauté briefly just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    Reduce heat to medium and pour the egg whites into the same skillet, swirling to ensure the bottom is fully covered.

  • 5

    Once the egg whites are mostly set and opaque, spread the cottage cheese and the sautéed spinach and tomatoes over one half of the omelette.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for 1 more minute to warm the cottage cheese.

  • 7

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