Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes

Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with juicy roasted cherry tomatoes and buttery avocado.

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NUTRITION

405kcal
Protein
35.5g
Fat
22.2g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

0.5 medium Avocado

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add cherry tomatoes and sauté until skins begin to blister and soften.

  • 3

    Add spinach to the pan and cook until just wilted, then remove vegetables and set aside.

  • 4

    Pour egg whites into the same skillet, swirling to cover the bottom evenly.

  • 5

    Once the edges are set, spread cottage cheese and the sautéed spinach over one half of the whites.

  • 6

    Fold the omelet over and cook for another minute until the center is firm and warm.

  • 7

    Plate the omelet with the blistered tomatoes and sliced avocado on the side.

Egg White Spinach Omelet 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 Omelet with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Cherry Tomatoes

Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with juicy roasted cherry tomatoes and buttery avocado.

NUTRITION

405kcal
Protein
35.5g
Fat
22.2g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

0.5 medium Avocado

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add cherry tomatoes and sauté until skins begin to blister and soften.

  • 3

    Add spinach to the pan and cook until just wilted, then remove vegetables and set aside.

  • 4

    Pour egg whites into the same skillet, swirling to cover the bottom evenly.

  • 5

    Once the edges are set, spread cottage cheese and the sautéed spinach over one half of the whites.

  • 6

    Fold the omelet over and cook for another minute until the center is firm and warm.

  • 7

    Plate the omelet with the blistered tomatoes and sliced avocado on the side.