Egg White Veggie Omelet with Cottage Cheese and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Omelet with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Sautéed Spinach

Fluffy egg whites folded over creamy cottage cheese and sautéed garden vegetables, finished with a slice of buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
35.2g
Fat
21.4g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

100g Low-fat Cottage Cheese

1 tbsp Extra Virgin Olive Oil

2 cups Baby Spinach

1/2 cup Red Bell Pepper

1/2 cup White Mushrooms

1/4 Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the bell peppers and mushrooms until tender.

  • 2

    Add the baby spinach to the skillet and toss until just wilted, then remove all vegetables and set aside.

  • 3

    Wipe the skillet clean, add the remaining olive oil, and pour in the whisked egg whites.

  • 4

    Cook the egg whites undisturbed until the edges are set, then gently lift the sides to let the uncooked portion flow underneath.

  • 5

    Spread the cottage cheese and sautéed vegetables over one half of the omelet.

  • 6

    Fold the omelet in half and slide it onto a plate, topping with fresh avocado slices.

Egg White Veggie Omelet with Cottage Cheese and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Omelet with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Cottage Cheese and Sautéed Spinach

Fluffy egg whites folded over creamy cottage cheese and sautéed garden vegetables, finished with a slice of buttery avocado.

NUTRITION

391kcal
Protein
35.2g
Fat
21.4g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

100g Low-fat Cottage Cheese

1 tbsp Extra Virgin Olive Oil

2 cups Baby Spinach

1/2 cup Red Bell Pepper

1/2 cup White Mushrooms

1/4 Avocado

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the bell peppers and mushrooms until tender.

  • 2

    Add the baby spinach to the skillet and toss until just wilted, then remove all vegetables and set aside.

  • 3

    Wipe the skillet clean, add the remaining olive oil, and pour in the whisked egg whites.

  • 4

    Cook the egg whites undisturbed until the edges are set, then gently lift the sides to let the uncooked portion flow underneath.

  • 5

    Spread the cottage cheese and sautéed vegetables over one half of the omelet.

  • 6

    Fold the omelet in half and slide it onto a plate, topping with fresh avocado slices.