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

A fluffy egg white omelet folded over sautéed baby spinach and creamy cottage cheese, served with a slice of toasted sprouted grain bread.

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NUTRITION

351kcal
Protein
31g
Fat
16g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté briefly until just wilted.

  • 3

    Pour the egg whites over the spinach and cook undisturbed until the edges begin to firm.

  • 4

    Spread the cottage cheese across one half of the omelet and season with a pinch of sea salt.

  • 5

    Fold the omelet in half and cook for another minute until the center is set and the filling is warm.

  • 6

    Toast the sprouted grain bread until golden and serve immediately alongside the hot omelet.

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

A fluffy egg white omelet folded over sautéed baby spinach and creamy cottage cheese, served with a slice of toasted sprouted grain bread.

NUTRITION

351kcal
Protein
31g
Fat
16g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté briefly until just wilted.

  • 3

    Pour the egg whites over the spinach and cook undisturbed until the edges begin to firm.

  • 4

    Spread the cottage cheese across one half of the omelet and season with a pinch of sea salt.

  • 5

    Fold the omelet in half and cook for another minute until the center is set and the filling is warm.

  • 6

    Toast the sprouted grain bread until golden and serve immediately alongside the hot omelet.