Name: Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Egg Whites; 0.35 cup Low-Fat Cottage Cheese; 2 cups Baby Spinach; 0.5 cup diced Roma Tomato; 1 teaspoon Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 0.25 medium Avocado

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.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

A light egg white omelette folded over sautéed spinach and creamy cottage cheese, topped with juicy tomatoes and sliced avocado for a buttery finish.

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NUTRITION

Protein

32.1g

Fat

15.3g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Egg Whites

0.35 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

0.5 cup diced Roma Tomato

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

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PREPARATION

1
Sauté the baby spinach in a non-stick skillet with half of the olive oil over medium heat until just wilted, then remove and set aside.
2
Wipe the skillet clean, add the remaining olive oil, and pour in the whisked egg whites.
3
Cook the egg whites undisturbed for 2-3 minutes until the edges are set and the top is mostly opaque.
4
Spread the cottage cheese and sautéed spinach over one half of the omelette.
5
Carefully fold the other half of the omelette over the filling and cover the pan for 30 seconds to warm the cottage cheese.
6
Toast the sprouted grain bread until golden and crisp.
7
Slide the omelette onto a plate and top with the fresh diced tomatoes and sliced avocado.