Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

A light egg white omelette folded over sautéed spinach and creamy cottage cheese, served with blistered cherry tomatoes and a slice of toasted sourdough.

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NUTRITION

393kcal
Protein
35.1g
Fat
16.4g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tbsp Avocado Oil

1 slice Sourdough Bread

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing until the tomatoes begin to blister and the spinach is wilted.

  • 3

    Remove the sautéed vegetables from the pan and set them aside on a plate.

  • 4

    Pour the egg whites into the same skillet, tilting the pan to ensure the bottom is covered evenly.

  • 5

    Once the edges of the egg whites are set and the bottom is firm, place the sautéed spinach and cottage cheese 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 cottage cheese is warmed through.

  • 7

    Slide the omelette onto a plate and serve alongside the blistered cherry tomatoes and a piece of toasted sourdough bread.

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Cherry Tomatoes

A light egg white omelette folded over sautéed spinach and creamy cottage cheese, served with blistered cherry tomatoes and a slice of toasted sourdough.

NUTRITION

393kcal
Protein
35.1g
Fat
16.4g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tbsp Avocado Oil

1 slice Sourdough Bread

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing until the tomatoes begin to blister and the spinach is wilted.

  • 3

    Remove the sautéed vegetables from the pan and set them aside on a plate.

  • 4

    Pour the egg whites into the same skillet, tilting the pan to ensure the bottom is covered evenly.

  • 5

    Once the edges of the egg whites are set and the bottom is firm, place the sautéed spinach and cottage cheese 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 cottage cheese is warmed through.

  • 7

    Slide the omelette onto a plate and serve alongside the blistered cherry tomatoes and a piece of toasted sourdough bread.