Egg White and Spinach Omelette with Quinoa and Avocado

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

Egg White and Spinach Omelette with Quinoa and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelette with Quinoa and Avocado

A protein-packed breakfast featuring a light egg white omelette filled with fresh spinach and a touch of tangy feta, served alongside a portion of fluffy quinoa and creamy avocado. This gluten-free, high-fiber meal is perfectly balanced for a satisfying start to your day.

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NUTRITION

397kcal
Protein
31.2g
Fat
18.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1 cup fresh spinach

1/2 cup cooked quinoa

1/4 medium avocado

1/4 cup crumbled low-fat feta cheese

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pour the egg whites into a bowl, season lightly with salt and pepper, and whisk until well combined.

  • 3

    Add the fresh spinach to the skillet and sauté until slightly wilted, about 1-2 minutes.

  • 4

    Pour the egg whites over the spinach, allowing them to evenly cover the pan. Let cook on medium heat until the edges begin to set.

  • 5

    Sprinkle the crumbled feta cheese evenly over the cooking egg whites. Gently fold the omelette in half once the bottom is set and the top is slightly runny.

  • 6

    While the omelette finishes cooking, reheat the pre-cooked quinoa if desired.

  • 7

    Plate the omelette alongside the 1/2 cup of cooked quinoa, and top the quinoa or serve on the side with sliced avocado.

  • 8

    Garnish with additional salt and pepper if needed and enjoy your balanced, high-protein breakfast.

Egg White and Spinach Omelette with Quinoa and Avocado

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

Egg White and Spinach Omelette with Quinoa and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelette with Quinoa and Avocado

A protein-packed breakfast featuring a light egg white omelette filled with fresh spinach and a touch of tangy feta, served alongside a portion of fluffy quinoa and creamy avocado. This gluten-free, high-fiber meal is perfectly balanced for a satisfying start to your day.

NUTRITION

397kcal
Protein
31.2g
Fat
18.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1 cup fresh spinach

1/2 cup cooked quinoa

1/4 medium avocado

1/4 cup crumbled low-fat feta cheese

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Pour the egg whites into a bowl, season lightly with salt and pepper, and whisk until well combined.

  • 3

    Add the fresh spinach to the skillet and sauté until slightly wilted, about 1-2 minutes.

  • 4

    Pour the egg whites over the spinach, allowing them to evenly cover the pan. Let cook on medium heat until the edges begin to set.

  • 5

    Sprinkle the crumbled feta cheese evenly over the cooking egg whites. Gently fold the omelette in half once the bottom is set and the top is slightly runny.

  • 6

    While the omelette finishes cooking, reheat the pre-cooked quinoa if desired.

  • 7

    Plate the omelette alongside the 1/2 cup of cooked quinoa, and top the quinoa or serve on the side with sliced avocado.

  • 8

    Garnish with additional salt and pepper if needed and enjoy your balanced, high-protein breakfast.