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

Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, topped with warm, blistered cherry tomatoes.

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NUTRITION

300kcal
Protein
28.9g
Fat
16g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Egg Whites

0.25 cup 2% Cottage Cheese

2 cups Fresh Spinach

0.5 cup Cherry Tomatoes

1.5 teaspoons Avocado Oil

50 grams Sliced Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove the tomatoes and spinach from the pan and set aside.

  • 4

    Pour the egg whites into the same skillet, lowering the heat slightly to ensure they cook evenly without browning.

  • 5

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

  • 6

    Carefully fold the other half of the egg whites over the filling and cook for one more minute to warm the cheese through.

  • 7

    Slide the omelette onto a plate, top with the blistered cherry tomatoes and fresh avocado slices, and season with a pinch of sea salt and black pepper.

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

Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, topped with warm, blistered cherry tomatoes.

NUTRITION

300kcal
Protein
28.9g
Fat
16g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Egg Whites

0.25 cup 2% Cottage Cheese

2 cups Fresh Spinach

0.5 cup Cherry Tomatoes

1.5 teaspoons Avocado Oil

50 grams Sliced Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove the tomatoes and spinach from the pan and set aside.

  • 4

    Pour the egg whites into the same skillet, lowering the heat slightly to ensure they cook evenly without browning.

  • 5

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

  • 6

    Carefully fold the other half of the egg whites over the filling and cook for one more minute to warm the cheese through.

  • 7

    Slide the omelette onto a plate, top with the blistered cherry tomatoes and fresh avocado slices, and season with a pinch of sea salt and black pepper.