Egg White and Spinach Omelet with Cottage Cheese

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

Egg White and Spinach Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelet with Cottage Cheese

Lightly whisked egg whites folded over fresh sautéed spinach and creamy cottage cheese, served with a side of buttery avocado.

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NUTRITION

360kcal
Protein
26.4g
Fat
17.6g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Whisk the egg whites until frothy and pour them into the same skillet.

  • 4

    Cook the egg whites for 2-3 minutes until the edges are set and the center is nearly firm.

  • 5

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

  • 6

    Carefully fold the omelet in half and cook for another 60 seconds to warm through.

  • 7

    Toast the sprouted grain bread and slice the avocado.

  • 8

    Serve the omelet hot with the toast and avocado on the side.

Egg White and Spinach Omelet with Cottage Cheese

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

Egg White and Spinach Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelet with Cottage Cheese

Lightly whisked egg whites folded over fresh sautéed spinach and creamy cottage cheese, served with a side of buttery avocado.

NUTRITION

360kcal
Protein
26.4g
Fat
17.6g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Whisk the egg whites until frothy and pour them into the same skillet.

  • 4

    Cook the egg whites for 2-3 minutes until the edges are set and the center is nearly firm.

  • 5

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

  • 6

    Carefully fold the omelet in half and cook for another 60 seconds to warm through.

  • 7

    Toast the sprouted grain bread and slice the avocado.

  • 8

    Serve the omelet hot with the toast and avocado on the side.