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

Fluffy egg whites folded over wilted spinach and creamy cottage cheese, served with warm, blistered cherry tomatoes and sprouted toast.

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NUTRITION

385kcal
Protein
34.9g
Fat
15.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/3 medium Avocado

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PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil over medium heat.

  • 2

    Sauté the cherry tomatoes until the skins begin to burst and soften.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, then remove the vegetables and set them aside.

  • 4

    Pour the egg whites into the skillet and cook undisturbed until the edges begin to set and the bottom is golden.

  • 5

    Spoon the cottage cheese and the sautéed vegetables onto one half of the omelet.

  • 6

    Carefully fold the other half over the filling and cook for another minute until the cheese is warmed through.

  • 7

    Serve the omelet alongside a slice of toasted sprouted grain bread topped with sliced avocado.

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

Fluffy egg whites folded over wilted spinach and creamy cottage cheese, served with warm, blistered cherry tomatoes and sprouted toast.

NUTRITION

385kcal
Protein
34.9g
Fat
15.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/3 medium Avocado

PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil over medium heat.

  • 2

    Sauté the cherry tomatoes until the skins begin to burst and soften.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, then remove the vegetables and set them aside.

  • 4

    Pour the egg whites into the skillet and cook undisturbed until the edges begin to set and the bottom is golden.

  • 5

    Spoon the cottage cheese and the sautéed vegetables onto one half of the omelet.

  • 6

    Carefully fold the other half over the filling and cook for another minute until the cheese is warmed through.

  • 7

    Serve the omelet alongside a slice of toasted sprouted grain bread topped with sliced avocado.