Egg White Omelet with Roasted Potatoes

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

Egg White Omelet with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Roasted Potatoes

Start your day with a light yet satisfying egg white omelet, complemented by perfectly roasted potatoes for a warming breakfast. The delicate flavor of the egg whites mixed with a whole egg for richness pairs beautifully with the crispy, herb-infused roasted potatoes, creating a balanced and energizing meal.

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NUTRITION

416kcal
Protein
34.5g
Fat
14.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites

1 large whole egg

200 grams potatoes

2 teaspoons olive oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and dice the potatoes into bite-sized cubes. Toss them with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the potatoes on a baking sheet and roast in the oven for about 20-25 minutes, or until golden and crispy, stirring halfway through.

  • 4

    While the potatoes roast, whisk together 7 egg whites and 1 whole egg in a bowl with a pinch of salt and pepper until well combined.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining 1 teaspoon of olive oil.

  • 6

    Pour in the egg mixture and let it set for a minute without stirring, then gently lift the edges to allow uncooked egg to flow underneath, cooking until the omelet is firm.

  • 7

    Once the roasted potatoes are ready, serve them alongside your freshly made omelet. Optionally, garnish the omelet with fresh herbs if desired.

Egg White Omelet with Roasted Potatoes

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

Egg White Omelet with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Roasted Potatoes

Start your day with a light yet satisfying egg white omelet, complemented by perfectly roasted potatoes for a warming breakfast. The delicate flavor of the egg whites mixed with a whole egg for richness pairs beautifully with the crispy, herb-infused roasted potatoes, creating a balanced and energizing meal.

NUTRITION

416kcal
Protein
34.5g
Fat
14.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites

1 large whole egg

200 grams potatoes

2 teaspoons olive oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and dice the potatoes into bite-sized cubes. Toss them with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the potatoes on a baking sheet and roast in the oven for about 20-25 minutes, or until golden and crispy, stirring halfway through.

  • 4

    While the potatoes roast, whisk together 7 egg whites and 1 whole egg in a bowl with a pinch of salt and pepper until well combined.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining 1 teaspoon of olive oil.

  • 6

    Pour in the egg mixture and let it set for a minute without stirring, then gently lift the edges to allow uncooked egg to flow underneath, cooking until the omelet is firm.

  • 7

    Once the roasted potatoes are ready, serve them alongside your freshly made omelet. Optionally, garnish the omelet with fresh herbs if desired.