Egg White Spinach Omelette with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

Skillet-cooked egg whites folded with wilted spinach and creamy cottage cheese, served alongside fresh tomatoes and a slice of toasted sprouted bread.

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NUTRITION

346kcal
Protein
31.6g
Fat
12.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Chopped Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

    Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 3

    Pour the egg whites into the skillet and cook until the edges are firm and the center is nearly set.

  • 4

    Spread the cottage cheese over one half of the omelette and carefully fold the other half over the filling.

  • 5

    Slide the omelette onto a plate and serve with the toasted sprouted bread, sliced tomatoes, and avocado.

Egg White Spinach Omelette with Cottage Cheese and Fresh 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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Fresh Tomatoes

Skillet-cooked egg whites folded with wilted spinach and creamy cottage cheese, served alongside fresh tomatoes and a slice of toasted sprouted bread.

NUTRITION

346kcal
Protein
31.6g
Fat
12.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Chopped Tomatoes

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

    Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 3

    Pour the egg whites into the skillet and cook until the edges are firm and the center is nearly set.

  • 4

    Spread the cottage cheese over one half of the omelette and carefully fold the other half over the filling.

  • 5

    Slide the omelette onto a plate and serve with the toasted sprouted bread, sliced tomatoes, and avocado.