Egg White Omelet with Turkey and Spinach

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

Egg White Omelet with Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Turkey and Spinach

Enjoy a light yet satisfying egg white omelet accented with lean turkey, fresh spinach, mushrooms, and tomato. Finished with a drizzle of olive oil and topped with creamy avocado, this breakfast balances delicate flavors and textures while fueling your morning.

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NUTRITION

396kcal
Protein
34g
Fat
24.6g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (≈198g)

1.5 oz lean turkey breast (≈43g)

1 cup fresh spinach (≈30g)

1/2 cup sliced mushrooms (≈36g)

1 small tomato (≈91g)

1 tbsp olive oil (≈13.5g)

1 tsp olive oil (≈4.5g)

1/4 avocado (≈57g)

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PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms and tomato pieces for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the pan and cook until it wilts, about 1 minute.

  • 4

    In a bowl, whisk together the egg whites until slightly frothy. Stir in the diced lean turkey breast gently.

  • 5

    Pour the egg white and turkey mixture over the sautéed vegetables in the pan. Let it cook undisturbed until the edges begin to set.

  • 6

    Using a spatula, lift the edges of the omelet allowing the uncooked egg whites to flow to the edges. Continue cooking until mostly set.

  • 7

    Optionally, drizzle the additional teaspoon of olive oil over the omelet for extra flavor and moisture.

  • 8

    Carefully fold the omelet in half and slide it onto a plate.

  • 9

    Top with sliced 1/4 avocado and serve warm.

Egg White Omelet with Turkey and Spinach

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

Egg White Omelet with Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Turkey and Spinach

Enjoy a light yet satisfying egg white omelet accented with lean turkey, fresh spinach, mushrooms, and tomato. Finished with a drizzle of olive oil and topped with creamy avocado, this breakfast balances delicate flavors and textures while fueling your morning.

NUTRITION

396kcal
Protein
34g
Fat
24.6g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (≈198g)

1.5 oz lean turkey breast (≈43g)

1 cup fresh spinach (≈30g)

1/2 cup sliced mushrooms (≈36g)

1 small tomato (≈91g)

1 tbsp olive oil (≈13.5g)

1 tsp olive oil (≈4.5g)

1/4 avocado (≈57g)

PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms and tomato pieces for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the pan and cook until it wilts, about 1 minute.

  • 4

    In a bowl, whisk together the egg whites until slightly frothy. Stir in the diced lean turkey breast gently.

  • 5

    Pour the egg white and turkey mixture over the sautéed vegetables in the pan. Let it cook undisturbed until the edges begin to set.

  • 6

    Using a spatula, lift the edges of the omelet allowing the uncooked egg whites to flow to the edges. Continue cooking until mostly set.

  • 7

    Optionally, drizzle the additional teaspoon of olive oil over the omelet for extra flavor and moisture.

  • 8

    Carefully fold the omelet in half and slide it onto a plate.

  • 9

    Top with sliced 1/4 avocado and serve warm.