Egg White Omelette with Sautéed Mushrooms and Bell Peppers on Whole Grain Toast

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

Egg White Omelette with Sautéed Mushrooms and Bell Peppers on Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Sautéed Mushrooms and Bell Peppers on Whole Grain Toast

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelette packed with tender sautéed mushrooms, vibrant bell peppers, and fresh tomato slices, all served on a crisp slice of whole grain toast. This dish is perfectly balanced to provide a refreshing start to your day with clean ingredients and a moderate protein boost.

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NUTRITION

271kcal
Protein
30.5g
Fat
6.3g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

7 egg whites

1 slice whole grain toast

1/2 cup sliced mushrooms (≈50g)

1/2 medium bell pepper (≈50g)

1 small tomato (≈50g)

1 teaspoon olive oil

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and diced bell peppers to the skillet. Sauté for about 3-4 minutes until they begin to soften.

  • 3

    In a bowl, whisk together 7 egg whites until slightly frothy.

  • 4

    Pour the egg whites into the skillet with the vegetables, allowing the mixture to spread evenly.

  • 5

    Cook the omelette for 2-3 minutes until the edges begin to set. Scatter diced tomato over the top.

  • 6

    Carefully fold the omelette and cook an additional minute to ensure the egg whites are fully set.

  • 7

    Toast a slice of whole grain bread until golden.

  • 8

    Serve the omelette on the toasted bread and enjoy your balanced, protein-rich breakfast.

Egg White Omelette with Sautéed Mushrooms and Bell Peppers on Whole Grain Toast

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

Egg White Omelette with Sautéed Mushrooms and Bell Peppers on Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Sautéed Mushrooms and Bell Peppers on Whole Grain Toast

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelette packed with tender sautéed mushrooms, vibrant bell peppers, and fresh tomato slices, all served on a crisp slice of whole grain toast. This dish is perfectly balanced to provide a refreshing start to your day with clean ingredients and a moderate protein boost.

NUTRITION

271kcal
Protein
30.5g
Fat
6.3g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

7 egg whites

1 slice whole grain toast

1/2 cup sliced mushrooms (≈50g)

1/2 medium bell pepper (≈50g)

1 small tomato (≈50g)

1 teaspoon olive oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and diced bell peppers to the skillet. Sauté for about 3-4 minutes until they begin to soften.

  • 3

    In a bowl, whisk together 7 egg whites until slightly frothy.

  • 4

    Pour the egg whites into the skillet with the vegetables, allowing the mixture to spread evenly.

  • 5

    Cook the omelette for 2-3 minutes until the edges begin to set. Scatter diced tomato over the top.

  • 6

    Carefully fold the omelette and cook an additional minute to ensure the egg whites are fully set.

  • 7

    Toast a slice of whole grain bread until golden.

  • 8

    Serve the omelette on the toasted bread and enjoy your balanced, protein-rich breakfast.