Egg White 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 Spinach Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese

Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with sliced avocado for a buttery finish.

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NUTRITION

282kcal
Protein
28.9g
Fat
13.5g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1.75 oz Avocado

1/3 cup Cherry Tomatoes

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PREPARATION

  • 1

    Heat the olive 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 if necessary and pour in the liquid egg whites, allowing them to cook undisturbed until the edges begin to set.

  • 4

    Gently lift the edges with a spatula to let the uncooked egg flow underneath until the surface is mostly opaque.

  • 5

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

  • 6

    Fold the other half of the omelet over the filling and cook for another minute until the cheese is warmed through.

  • 7

    Slide the omelet onto a plate and serve alongside sliced avocado and halved cherry tomatoes seasoned with a pinch of sea salt.

Egg White 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 Spinach Omelet with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese

Fluffy egg whites folded over sautéed spinach and creamy cottage cheese, served with sliced avocado for a buttery finish.

NUTRITION

282kcal
Protein
28.9g
Fat
13.5g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1.75 oz Avocado

1/3 cup Cherry Tomatoes

PREPARATION

  • 1

    Heat the olive 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 if necessary and pour in the liquid egg whites, allowing them to cook undisturbed until the edges begin to set.

  • 4

    Gently lift the edges with a spatula to let the uncooked egg flow underneath until the surface is mostly opaque.

  • 5

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

  • 6

    Fold the other half of the omelet over the filling and cook for another minute until the cheese is warmed through.

  • 7

    Slide the omelet onto a plate and serve alongside sliced avocado and halved cherry tomatoes seasoned with a pinch of sea salt.