Egg White Spinach Omelette with Lean Turkey and 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 Lean Turkey and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Lean Turkey and Sautéed Mushrooms

Enjoy a bright and satisfying start to your day with this fluffy egg white omelette filled with fresh spinach, lean turkey, and savory sautéed mushrooms, accented by a hint of salty feta and paired with hearty whole grain toast for a balanced, energizing breakfast.

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NUTRITION

307kcal
Protein
37.4g
Fat
9.7g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 egg whites

1 cup fresh spinach

1.5 ounces lean turkey breast

1/2 cup sliced white button mushrooms

0.5 ounce crumbled feta cheese

1 teaspoon olive oil

2 slices whole grain bread

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté them for about 3-4 minutes until they begin to soften.

  • 3

    Toss in the spinach and continue to sauté for another 1-2 minutes until the spinach wilts.

  • 4

    Remove the mushrooms and spinach from the skillet and set aside.

  • 5

    Pour the egg whites into the skillet, letting them spread evenly. Allow them to set slightly on the bottom.

  • 6

    Evenly distribute the lean turkey evenly over the egg whites and then add the sautéed mushrooms and spinach on one half of the omelette.

  • 7

    Sprinkle the crumbled feta cheese on top of the filling.

  • 8

    Gently fold the omelette in half and cook for an additional minute to ensure the inside is warmed through.

  • 9

    Meanwhile, toast the whole grain bread slices until golden.

  • 10

    Plate the omelette alongside the toasted bread and serve immediately.

Egg White Spinach Omelette with Lean Turkey and 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 Lean Turkey and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Lean Turkey and Sautéed Mushrooms

Enjoy a bright and satisfying start to your day with this fluffy egg white omelette filled with fresh spinach, lean turkey, and savory sautéed mushrooms, accented by a hint of salty feta and paired with hearty whole grain toast for a balanced, energizing breakfast.

NUTRITION

307kcal
Protein
37.4g
Fat
9.7g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 egg whites

1 cup fresh spinach

1.5 ounces lean turkey breast

1/2 cup sliced white button mushrooms

0.5 ounce crumbled feta cheese

1 teaspoon olive oil

2 slices whole grain bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté them for about 3-4 minutes until they begin to soften.

  • 3

    Toss in the spinach and continue to sauté for another 1-2 minutes until the spinach wilts.

  • 4

    Remove the mushrooms and spinach from the skillet and set aside.

  • 5

    Pour the egg whites into the skillet, letting them spread evenly. Allow them to set slightly on the bottom.

  • 6

    Evenly distribute the lean turkey evenly over the egg whites and then add the sautéed mushrooms and spinach on one half of the omelette.

  • 7

    Sprinkle the crumbled feta cheese on top of the filling.

  • 8

    Gently fold the omelette in half and cook for an additional minute to ensure the inside is warmed through.

  • 9

    Meanwhile, toast the whole grain bread slices until golden.

  • 10

    Plate the omelette alongside the toasted bread and serve immediately.