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

Pan-seared egg whites folded over fresh baby spinach and creamy cottage cheese, served with buttery avocado and toasted sprouted bread.

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NUTRITION

400kcal
Protein
26.5g
Fat
21.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.25 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1 teaspoon Olive Oil

0.5 medium Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites over the spinach and tilt the pan to ensure an even layer.

  • 4

    Cook undisturbed until the edges are firm and the center is nearly set.

  • 5

    Spread the cottage cheese across one half of the omelet and season with a pinch of salt and pepper.

  • 6

    Carefully fold the omelet in half and cook for one more minute to warm the filling.

  • 7

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

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

Pan-seared egg whites folded over fresh baby spinach and creamy cottage cheese, served with buttery avocado and toasted sprouted bread.

NUTRITION

400kcal
Protein
26.5g
Fat
21.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.25 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1 teaspoon Olive Oil

0.5 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites over the spinach and tilt the pan to ensure an even layer.

  • 4

    Cook undisturbed until the edges are firm and the center is nearly set.

  • 5

    Spread the cottage cheese across one half of the omelet and season with a pinch of salt and pepper.

  • 6

    Carefully fold the omelet in half and cook for one more minute to warm the filling.

  • 7

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