Egg White Spinach Omelette with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with juicy vine-ripened tomatoes and served with toasted sprouted bread.

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NUTRITION

402kcal
Protein
34.8g
Fat
17.6g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Diced Roma Tomato

2 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado, sliced

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PREPARATION

  • 1

    Heat one teaspoon of avocado oil in a medium non-stick skillet over medium heat.

  • 2

    Add the fresh spinach to the pan and sauté until just wilted, then remove the spinach and set it aside.

  • 3

    Wipe the skillet clean and add the remaining teaspoon of avocado oil.

  • 4

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

  • 5

    Spread the cottage cheese and the sautéed spinach over one half of the egg whites.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for another 60 seconds until the cheese is slightly warmed.

  • 7

    Slide the omelette onto a plate and top with the fresh diced tomatoes and sliced avocado.

  • 8

    Serve immediately with a side of toasted sprouted grain bread.

Egg White Spinach Omelette with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

A fluffy egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with juicy vine-ripened tomatoes and served with toasted sprouted bread.

NUTRITION

402kcal
Protein
34.8g
Fat
17.6g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Diced Roma Tomato

2 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado, sliced

PREPARATION

  • 1

    Heat one teaspoon of avocado oil in a medium non-stick skillet over medium heat.

  • 2

    Add the fresh spinach to the pan and sauté until just wilted, then remove the spinach and set it aside.

  • 3

    Wipe the skillet clean and add the remaining teaspoon of avocado oil.

  • 4

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

  • 5

    Spread the cottage cheese and the sautéed spinach over one half of the egg whites.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for another 60 seconds until the cheese is slightly warmed.

  • 7

    Slide the omelette onto a plate and top with the fresh diced tomatoes and sliced avocado.

  • 8

    Serve immediately with a side of toasted sprouted grain bread.