Egg White Spinach Omelette with Cottage Cheese and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomato

A fluffy egg white omelette folded with fresh baby spinach and creamy cottage cheese, served with sliced tomatoes and buttery avocado.

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NUTRITION

428kcal
Protein
34.1g
Fat
17.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 Roma Tomato, diced

1/2 Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Lightly coat a non-stick skillet with the olive oil and place over medium heat.

  • 2

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the liquid egg whites into the skillet, ensuring they cover the spinach evenly.

  • 4

    Allow the egg whites to cook undisturbed until the edges begin to set and turn opaque.

  • 5

    Spoon the cottage cheese and diced tomatoes onto one half of the omelette.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for another 60 seconds until the center is firm.

  • 7

    Slide the omelette onto a plate and serve immediately with the sliced avocado and toasted sprouted grain bread.

Egg White Spinach Omelette with Cottage Cheese and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Tomato

A fluffy egg white omelette folded with fresh baby spinach and creamy cottage cheese, served with sliced tomatoes and buttery avocado.

NUTRITION

428kcal
Protein
34.1g
Fat
17.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 Roma Tomato, diced

1/2 Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Lightly coat a non-stick skillet with the olive oil and place over medium heat.

  • 2

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the liquid egg whites into the skillet, ensuring they cover the spinach evenly.

  • 4

    Allow the egg whites to cook undisturbed until the edges begin to set and turn opaque.

  • 5

    Spoon the cottage cheese and diced tomatoes onto one half of the omelette.

  • 6

    Carefully fold the other half of the omelette over the filling and cook for another 60 seconds until the center is firm.

  • 7

    Slide the omelette onto a plate and serve immediately with the sliced avocado and toasted sprouted grain bread.