Fluffy Garden Vegetable Egg White Omelette

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

Fluffy Garden Vegetable Egg White Omelette

YOUR SOLIN GENERATED RECIPE

Fluffy Garden Vegetable Egg White Omelette

Enjoy a light yet hearty omelette bursting with the fresh flavors of garden vegetables. This egg white creation offers a delicate, fluffy texture with a vibrant mix of spinach, tomatoes, bell pepper, onions, and mushrooms sautéed in a hint of olive oil, making it an ideal meal for any time of day.

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NUTRITION

346kcal
Protein
39.3g
Fat
14.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

10 egg whites

1 cup raw spinach

1/2 cup halved cherry tomatoes

1/4 cup diced red bell pepper

1/4 cup diced onion

1/2 cup sliced mushrooms

1 tablespoon olive oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the diced onions and red bell pepper for 2-3 minutes until they begin to soften.

  • 3

    Add the mushrooms and cook for an additional 2 minutes.

  • 4

    Stir in the spinach and cherry tomatoes, cooking until the spinach wilts, about 1 minute.

  • 5

    Pour in the egg whites evenly over the vegetables.

  • 6

    Allow the egg whites to set on the bottom, then gently lift the edges and tilt the pan to let the uncooked egg whites flow to the edge.

  • 7

    Once the omelette is mostly set but still slightly runny on top, fold it over and let it cook for another 1-2 minutes until fully set.

  • 8

    Season with salt, pepper, and dried basil, if desired, then serve hot.

Fluffy Garden Vegetable Egg White Omelette

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

Fluffy Garden Vegetable Egg White Omelette

YOUR SOLIN GENERATED RECIPE

Fluffy Garden Vegetable Egg White Omelette

Enjoy a light yet hearty omelette bursting with the fresh flavors of garden vegetables. This egg white creation offers a delicate, fluffy texture with a vibrant mix of spinach, tomatoes, bell pepper, onions, and mushrooms sautéed in a hint of olive oil, making it an ideal meal for any time of day.

NUTRITION

346kcal
Protein
39.3g
Fat
14.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

10 egg whites

1 cup raw spinach

1/2 cup halved cherry tomatoes

1/4 cup diced red bell pepper

1/4 cup diced onion

1/2 cup sliced mushrooms

1 tablespoon olive oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the diced onions and red bell pepper for 2-3 minutes until they begin to soften.

  • 3

    Add the mushrooms and cook for an additional 2 minutes.

  • 4

    Stir in the spinach and cherry tomatoes, cooking until the spinach wilts, about 1 minute.

  • 5

    Pour in the egg whites evenly over the vegetables.

  • 6

    Allow the egg whites to set on the bottom, then gently lift the edges and tilt the pan to let the uncooked egg whites flow to the edge.

  • 7

    Once the omelette is mostly set but still slightly runny on top, fold it over and let it cook for another 1-2 minutes until fully set.

  • 8

    Season with salt, pepper, and dried basil, if desired, then serve hot.