Spinach, Cottage Cheese & Egg-White Omelette
Lunch · Mediterranean · Ready in 13 min · Serves 2
A folded omelette of egg whites and cottage cheese with spinach and tomato. 36g of protein for around 350 calories, no meat involved.
Per serving
- Calories
- 350
- Protein
- 36 g
- Carbs
- 11 g
- Fat
- 18 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron17%
- Vitamin D5%
- B1256%
- Zinc15%
- Magnesium21%
- Omega-313%
- Folate39%
- Calcium23%
- Selenium49%
- Potassium21%
- Vitamin C33%
- Riboflavin87%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 240 g Egg whites
- 2 whole Eggs
- 250 g Cottage cheese
- 120 g Fresh spinach
- 150 g Cherry tomatoes
- 10 g Chives, chopped
- 1 tbsp Olive oil
- 1 tsp Salt
Method
- 1
Whisk the 240g of egg whites with the 2 whole eggs and 1 tsp salt until the mixture is even and slightly foamy.
- 2
Warm 1 tbsp olive oil in a non-stick pan over medium heat, add the 120g of fresh spinach and the 150g of halved cherry tomatoes, and cook for 2 minutes until the leaves collapse.
- 3
Pour the eggs over the vegetables and cook over medium-low heat for 4 minutes, drawing the set edges inwards, until only the surface is still loose.
- 4
Spoon the 250g cottage cheese over one half, fold the omelette across it and give it 1 more minute over low heat so the cheese warms through.
- 5
Slide it onto a board, scatter with the 10g of chopped chives and cut it in two.
