Egg White Omelet with Mushrooms and Parmesan on Toasted Sourdough

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

Egg White Omelet with Mushrooms and Parmesan on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Mushrooms and Parmesan on Toasted Sourdough

Savor a light yet satisfying egg white omelet filled with earthy sautéed mushrooms and a sprinkle of rich Parmesan cheese, served on a perfectly toasted slice of sourdough bread. This dish offers a clean, protein-packed start to your day with a delightful balance of textures and flavors.

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NUTRITION

380kcal
Protein
32.1g
Fat
11.5g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (~198g)

1/2 cup sliced mushrooms (~35g)

1/4 cup shredded Parmesan cheese (~20g)

1 slice sourdough bread (~45g)

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are soft and lightly browned, about 3-4 minutes; season with a pinch of salt and pepper.

  • 3

    In a bowl, whisk the 6 egg whites until lightly frothy. Season gently with salt and pepper.

  • 4

    Pour the egg whites over the sautéed mushrooms in the skillet, tilting the pan to evenly distribute. Allow the egg whites to set without stirring for about 2-3 minutes.

  • 5

    Sprinkle the shredded Parmesan cheese evenly over the top of the omelet. Cover the skillet with a lid for an additional 1-2 minutes so the cheese melts and the omelet cooks through.

  • 6

    While the omelet finishes cooking, toast the sourdough bread until golden brown.

  • 7

    Slide the omelet onto a plate and serve with the toasted sourdough on the side. Enjoy a protein-packed, flavorful breakfast!

Egg White Omelet with Mushrooms and Parmesan on Toasted Sourdough

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

Egg White Omelet with Mushrooms and Parmesan on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Mushrooms and Parmesan on Toasted Sourdough

Savor a light yet satisfying egg white omelet filled with earthy sautéed mushrooms and a sprinkle of rich Parmesan cheese, served on a perfectly toasted slice of sourdough bread. This dish offers a clean, protein-packed start to your day with a delightful balance of textures and flavors.

NUTRITION

380kcal
Protein
32.1g
Fat
11.5g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (~198g)

1/2 cup sliced mushrooms (~35g)

1/4 cup shredded Parmesan cheese (~20g)

1 slice sourdough bread (~45g)

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are soft and lightly browned, about 3-4 minutes; season with a pinch of salt and pepper.

  • 3

    In a bowl, whisk the 6 egg whites until lightly frothy. Season gently with salt and pepper.

  • 4

    Pour the egg whites over the sautéed mushrooms in the skillet, tilting the pan to evenly distribute. Allow the egg whites to set without stirring for about 2-3 minutes.

  • 5

    Sprinkle the shredded Parmesan cheese evenly over the top of the omelet. Cover the skillet with a lid for an additional 1-2 minutes so the cheese melts and the omelet cooks through.

  • 6

    While the omelet finishes cooking, toast the sourdough bread until golden brown.

  • 7

    Slide the omelet onto a plate and serve with the toasted sourdough on the side. Enjoy a protein-packed, flavorful breakfast!