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 light egg white omelette folded with fresh spinach and creamy cottage cheese, served with burst cherry tomatoes and buttery avocado.

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NUTRITION

439kcal
Protein
36.4g
Fat
19.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Extra Virgin Olive Oil

1/2 Avocado, sliced

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and spinach to the pan, sautéing for 2 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 3

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

  • 4

    Cook for 3-4 minutes until the edges are set and the center is mostly firm.

  • 5

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

  • 6

    Cover the pan with a lid for 1 minute to allow the cottage cheese to warm through.

  • 7

    Slide the omelette onto a plate and serve with the 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 light egg white omelette folded with fresh spinach and creamy cottage cheese, served with burst cherry tomatoes and buttery avocado.

NUTRITION

439kcal
Protein
36.4g
Fat
19.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1 tsp Extra Virgin Olive Oil

1/2 Avocado, sliced

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and spinach to the pan, sautéing for 2 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 3

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

  • 4

    Cook for 3-4 minutes until the edges are set and the center is mostly firm.

  • 5

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

  • 6

    Cover the pan with a lid for 1 minute to allow the cottage cheese to warm through.

  • 7

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