Egg White Veggie Omelette with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese

A light and flavorful breakfast featuring a fluffy omelette crafted from egg whites and a whole egg packed with fresh, colorful veggies, complemented by a creamy dollop of low‐fat cottage cheese. Finished with a drizzle of olive oil, a touch of butter, and a hint of avocado, this dish offers a satisfying blend of textures and tastes to kickstart your day.

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NUTRITION

352kcal
Protein
28.1g
Fat
22.8g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

1 large whole egg (~50g)

1/4 cup low-fat cottage cheese (~60g)

1/4 cup diced red bell pepper (~38g)

1/4 cup fresh spinach (~7g)

1/4 cup diced tomato (~40g)

2 teaspoons olive oil (~10g)

1/4 medium avocado (~40g)

1 teaspoon unsalted butter (~5g)

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PREPARATION

  • 1

    Separate egg whites from one whole egg and combine with additional 3 egg whites in a bowl; whisk until slightly frothy.

  • 2

    Stir in the diced red bell pepper, spinach, and tomato.

  • 3

    Heat a nonstick skillet over medium heat and add the olive oil.

  • 4

    Pour the egg mixture into the skillet, allowing it to spread evenly. Let it cook until the edges begin to set.

  • 5

    Place dollops of low-fat cottage cheese evenly over the omelette.

  • 6

    Gently fold the omelette in half and continue cooking for another minute until eggs are fully set but still moist.

  • 7

    In a separate small pan, melt the butter and lightly warm the 1/4 sliced avocado pieces (or gently toss avocado with butter off heat) for added creaminess.

  • 8

    Slide the omelette onto a plate and top or serve on the side with the warm avocado.

Egg White Veggie Omelette with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Omelette with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Cottage Cheese

A light and flavorful breakfast featuring a fluffy omelette crafted from egg whites and a whole egg packed with fresh, colorful veggies, complemented by a creamy dollop of low‐fat cottage cheese. Finished with a drizzle of olive oil, a touch of butter, and a hint of avocado, this dish offers a satisfying blend of textures and tastes to kickstart your day.

NUTRITION

352kcal
Protein
28.1g
Fat
22.8g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

1 large whole egg (~50g)

1/4 cup low-fat cottage cheese (~60g)

1/4 cup diced red bell pepper (~38g)

1/4 cup fresh spinach (~7g)

1/4 cup diced tomato (~40g)

2 teaspoons olive oil (~10g)

1/4 medium avocado (~40g)

1 teaspoon unsalted butter (~5g)

PREPARATION

  • 1

    Separate egg whites from one whole egg and combine with additional 3 egg whites in a bowl; whisk until slightly frothy.

  • 2

    Stir in the diced red bell pepper, spinach, and tomato.

  • 3

    Heat a nonstick skillet over medium heat and add the olive oil.

  • 4

    Pour the egg mixture into the skillet, allowing it to spread evenly. Let it cook until the edges begin to set.

  • 5

    Place dollops of low-fat cottage cheese evenly over the omelette.

  • 6

    Gently fold the omelette in half and continue cooking for another minute until eggs are fully set but still moist.

  • 7

    In a separate small pan, melt the butter and lightly warm the 1/4 sliced avocado pieces (or gently toss avocado with butter off heat) for added creaminess.

  • 8

    Slide the omelette onto a plate and top or serve on the side with the warm avocado.