Fluffy Egg White Omelet with Roasted Vegetables

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

Fluffy Egg White Omelet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Omelet with Roasted Vegetables

Savor a light yet satisfying omelet bursting with the natural sweetness of roasted bell peppers, cherry tomatoes, and red onions, complemented by fresh spinach and a tangy sprinkle of low-fat feta. Paired with a slice of whole grain toast, this dish offers a delicious balance of textures and flavors ideal for any meal of the day.

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NUTRITION

388kcal
Protein
45g
Fat
8.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Egg Whites (304g)

0.5 cup diced Red Bell Pepper (75g)

1 cup fresh Spinach (30g)

0.5 cup halved Cherry Tomatoes (75g)

0.25 cup diced Red Onion (40g)

1 teaspoon Olive Oil (5g)

1 ounce Low-Fat Feta Cheese (28g)

1 slice Whole Grain Toast (28g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the diced red bell pepper, halved cherry tomatoes, and red onion with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the oven for 10-12 minutes, until tender and slightly caramelized.

  • 3

    While the vegetables roast, whisk the egg whites gently in a bowl until frothy. Stir in the fresh spinach.

  • 4

    Heat a non-stick skillet over medium heat. Pour the egg white and spinach mixture into the skillet and cook until the edges begin to set.

  • 5

    Evenly distribute the roasted vegetables over the omelet and sprinkle with low-fat feta cheese.

  • 6

    Carefully fold the omelet in half and cook for an additional 1-2 minutes until the filling warms through.

  • 7

    Toast the whole grain bread slice to your liking.

  • 8

    Plate the fluffy omelet alongside the toasted bread and enjoy your balanced meal.

Fluffy Egg White Omelet with Roasted Vegetables

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

Fluffy Egg White Omelet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Omelet with Roasted Vegetables

Savor a light yet satisfying omelet bursting with the natural sweetness of roasted bell peppers, cherry tomatoes, and red onions, complemented by fresh spinach and a tangy sprinkle of low-fat feta. Paired with a slice of whole grain toast, this dish offers a delicious balance of textures and flavors ideal for any meal of the day.

NUTRITION

388kcal
Protein
45g
Fat
8.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Egg Whites (304g)

0.5 cup diced Red Bell Pepper (75g)

1 cup fresh Spinach (30g)

0.5 cup halved Cherry Tomatoes (75g)

0.25 cup diced Red Onion (40g)

1 teaspoon Olive Oil (5g)

1 ounce Low-Fat Feta Cheese (28g)

1 slice Whole Grain Toast (28g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the diced red bell pepper, halved cherry tomatoes, and red onion with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the oven for 10-12 minutes, until tender and slightly caramelized.

  • 3

    While the vegetables roast, whisk the egg whites gently in a bowl until frothy. Stir in the fresh spinach.

  • 4

    Heat a non-stick skillet over medium heat. Pour the egg white and spinach mixture into the skillet and cook until the edges begin to set.

  • 5

    Evenly distribute the roasted vegetables over the omelet and sprinkle with low-fat feta cheese.

  • 6

    Carefully fold the omelet in half and cook for an additional 1-2 minutes until the filling warms through.

  • 7

    Toast the whole grain bread slice to your liking.

  • 8

    Plate the fluffy omelet alongside the toasted bread and enjoy your balanced meal.