Egg White Spinach Omelette with 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 Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Sautéed Mushrooms

Start your day with this light yet satisfying egg white omelette, packed with fresh spinach and paired with savory sautéed mushrooms. The dish offers a delicate balance of flavors with a hint of olive oil enriching the natural taste of the vegetables, making it a nourishing and energizing breakfast option.

Try 7 days free, then $12.99 / mo.

NUTRITION

297kcal
Protein
23.6g
Fat
20.2g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g total)

1 cup fresh spinach

1/2 cup sliced mushrooms

1.5 tbsp olive oil

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Heat 1.5 tablespoons of olive oil in a separate pan on medium heat and add the sliced mushrooms. Sauté for about 4-5 minutes until they are tender and lightly browned. Season with a pinch of salt and pepper, then set aside.

  • 3

    In a bowl, lightly whisk the egg whites with a dash of salt and pepper.

  • 4

    Spray the non-stick skillet with a light coating of cooking spray or a few drops of olive oil. Add the egg whites and sprinkle in the fresh spinach evenly. Allow the egg whites to cook undisturbed until they begin to set around the edges.

  • 5

    Gently fold the omelette over itself once the bottom is set but the top remains slightly runny, creating a soft fold.

  • 6

    Plate the omelette and top with the sautéed mushrooms. Enjoy your protein-packed, flavorful breakfast!

Egg White Spinach Omelette with 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 Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Sautéed Mushrooms

Start your day with this light yet satisfying egg white omelette, packed with fresh spinach and paired with savory sautéed mushrooms. The dish offers a delicate balance of flavors with a hint of olive oil enriching the natural taste of the vegetables, making it a nourishing and energizing breakfast option.

NUTRITION

297kcal
Protein
23.6g
Fat
20.2g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g total)

1 cup fresh spinach

1/2 cup sliced mushrooms

1.5 tbsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Heat 1.5 tablespoons of olive oil in a separate pan on medium heat and add the sliced mushrooms. Sauté for about 4-5 minutes until they are tender and lightly browned. Season with a pinch of salt and pepper, then set aside.

  • 3

    In a bowl, lightly whisk the egg whites with a dash of salt and pepper.

  • 4

    Spray the non-stick skillet with a light coating of cooking spray or a few drops of olive oil. Add the egg whites and sprinkle in the fresh spinach evenly. Allow the egg whites to cook undisturbed until they begin to set around the edges.

  • 5

    Gently fold the omelette over itself once the bottom is set but the top remains slightly runny, creating a soft fold.

  • 6

    Plate the omelette and top with the sautéed mushrooms. Enjoy your protein-packed, flavorful breakfast!