Egg White Spinach Omelette with Sautéed Mushrooms

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

Egg White Spinach Omelette with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Sautéed Mushrooms

Savor this light yet satisfying omelette crafted with fluffy egg whites, fresh spinach, and earthy sautéed mushrooms. Enhanced with a rich olive oil infusion, it delivers a balanced burst of flavor and texture to kickstart your day with energy and delight.

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NUTRITION

323kcal
Protein
16.4g
Fat
27.4g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (approx. 120g)

1 cup fresh Spinach (30g)

1/2 cup sliced Mushrooms (35g)

2 tbsp Olive Oil

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté them until softened and lightly browned, about 3-4 minutes. Remove the mushrooms from the skillet and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the spinach. Sauté briefly until just wilted, about 1-2 minutes.

  • 4

    Pour the egg whites over the spinach, tilting the pan to ensure even coverage. Season with salt and pepper.

  • 5

    Allow the egg whites to cook until they begin to set around the edges, then gently add the sautéed mushrooms over one half of the omelette.

  • 6

    Fold the omelette in half and cook for another minute until fully set.

  • 7

    Slide the omelette onto a plate and serve warm.

Egg White Spinach Omelette with Sautéed Mushrooms

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

Egg White Spinach Omelette with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Sautéed Mushrooms

Savor this light yet satisfying omelette crafted with fluffy egg whites, fresh spinach, and earthy sautéed mushrooms. Enhanced with a rich olive oil infusion, it delivers a balanced burst of flavor and texture to kickstart your day with energy and delight.

NUTRITION

323kcal
Protein
16.4g
Fat
27.4g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (approx. 120g)

1 cup fresh Spinach (30g)

1/2 cup sliced Mushrooms (35g)

2 tbsp Olive Oil

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté them until softened and lightly browned, about 3-4 minutes. Remove the mushrooms from the skillet and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the spinach. Sauté briefly until just wilted, about 1-2 minutes.

  • 4

    Pour the egg whites over the spinach, tilting the pan to ensure even coverage. Season with salt and pepper.

  • 5

    Allow the egg whites to cook until they begin to set around the edges, then gently add the sautéed mushrooms over one half of the omelette.

  • 6

    Fold the omelette in half and cook for another minute until fully set.

  • 7

    Slide the omelette onto a plate and serve warm.