Egg White Omelette with Grilled Chicken and Spinach

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

Egg White Omelette with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Grilled Chicken and Spinach

A hearty egg white omelette featuring lean grilled chicken breast, fresh spinach, melty low‐fat cheese, and served with a side of whole wheat toast and creamy avocado. This balanced breakfast offers a medley of textures and flavors — light and fluffy omelette combined with savory chicken, topped with a subtle cheesy finish and complemented by nutritious toast and rich avocado.

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NUTRITION

749kcal
Protein
63.5g
Fat
37.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g total)

3 oz grilled chicken breast (approx. 85g)

3/8 cup low-fat shredded cheese (approx. 28g)

1 cup fresh spinach

1.5 tbsp olive oil

1/2 medium avocado

2 slices whole wheat bread

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tablespoons of olive oil.

  • 2

    Lightly sauté the fresh spinach for about 1-2 minutes until wilted, then transfer to a plate.

  • 3

    In the same skillet, pour in the egg whites and allow them to set slightly on the bottom.

  • 4

    Evenly distribute the chopped grilled chicken breast over the cooking egg whites.

  • 5

    Sprinkle the low-fat shredded cheese on top and add the sautéed spinach.

  • 6

    Fold the omelette carefully and continue cooking until the cheese is just melted and the omelette is fully set.

  • 7

    Plate the omelette alongside toasted whole wheat bread slices.

  • 8

    Garnish with slices of 1/2 medium avocado on the side. Serve warm and enjoy your balanced, nutrient-packed breakfast.

Egg White Omelette with Grilled Chicken and Spinach

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

Egg White Omelette with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Grilled Chicken and Spinach

A hearty egg white omelette featuring lean grilled chicken breast, fresh spinach, melty low‐fat cheese, and served with a side of whole wheat toast and creamy avocado. This balanced breakfast offers a medley of textures and flavors — light and fluffy omelette combined with savory chicken, topped with a subtle cheesy finish and complemented by nutritious toast and rich avocado.

NUTRITION

749kcal
Protein
63.5g
Fat
37.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g total)

3 oz grilled chicken breast (approx. 85g)

3/8 cup low-fat shredded cheese (approx. 28g)

1 cup fresh spinach

1.5 tbsp olive oil

1/2 medium avocado

2 slices whole wheat bread

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tablespoons of olive oil.

  • 2

    Lightly sauté the fresh spinach for about 1-2 minutes until wilted, then transfer to a plate.

  • 3

    In the same skillet, pour in the egg whites and allow them to set slightly on the bottom.

  • 4

    Evenly distribute the chopped grilled chicken breast over the cooking egg whites.

  • 5

    Sprinkle the low-fat shredded cheese on top and add the sautéed spinach.

  • 6

    Fold the omelette carefully and continue cooking until the cheese is just melted and the omelette is fully set.

  • 7

    Plate the omelette alongside toasted whole wheat bread slices.

  • 8

    Garnish with slices of 1/2 medium avocado on the side. Serve warm and enjoy your balanced, nutrient-packed breakfast.