Egg White Spinach Omelette with Cottage Cheese and Sliced 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 Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes

A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with fresh sliced tomatoes and buttery avocado.

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NUTRITION

376kcal
Protein
35.5g
Fat
18.4g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1 medium Roma Tomato

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until just wilted.

  • 3

    Pour the egg whites into the skillet, seasoning with a pinch of sea salt and black pepper.

  • 4

    Cook undisturbed until the edges are firm and the center is mostly set.

  • 5

    Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over.

  • 6

    Slide the omelette onto a plate and serve immediately with sliced tomatoes and buttery avocado on the side.

Egg White Spinach Omelette with Cottage Cheese and Sliced 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 Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Sliced Tomatoes

A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, served with fresh sliced tomatoes and buttery avocado.

NUTRITION

376kcal
Protein
35.5g
Fat
18.4g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1 medium Roma Tomato

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until just wilted.

  • 3

    Pour the egg whites into the skillet, seasoning with a pinch of sea salt and black pepper.

  • 4

    Cook undisturbed until the edges are firm and the center is mostly set.

  • 5

    Spoon the cottage cheese onto one half of the omelette and carefully fold the other half over.

  • 6

    Slide the omelette onto a plate and serve immediately with sliced tomatoes and buttery avocado on the side.