Name: Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Egg Whites; 1/2 cup Low-Fat Cottage Cheese; 1 cup Baby Spinach; 1/2 cup Cherry Tomatoes; 1 tbsp Extra Virgin Olive Oil; 1/2 medium Avocado

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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

A light egg white omelette folded with sautéed spinach and creamy cottage cheese, topped with burst cherry tomatoes and buttery avocado.

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NUTRITION

Protein

33.2g

Fat

26g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
2
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and the skins start to blister.
3
Add the baby spinach to the pan and toss until just wilted, then remove the tomatoes and spinach from the skillet and set aside.
4
Wipe the skillet if necessary and pour in the egg whites, tilting the pan to coat the surface evenly.
5
Cook the egg whites undisturbed for about 2 minutes until the edges are set and the center is opaque.
6
Spoon the cottage cheese and the sautéed tomato-spinach mixture over one half of the omelette.
7
Carefully fold the other half of the egg whites over the filling and cook for 1 more minute to warm the cheese through.
8
Slide the omelette onto a plate and top with freshly sliced avocado before serving.