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 a light and protein-packed egg white omelette filled with fresh spinach and perfectly sautéed mushrooms. This dish offers a delicate balance of flavors and textures with the tender egg whites, vibrant spinach, and earthy mushrooms, all lightly enhanced with a drizzle of olive oil.

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NUTRITION

152kcal
Protein
21.7g
Fat
4.9g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 155g)

50g fresh spinach

80g white mushrooms

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Crack the eggs and separate the egg whites into a bowl. Whisk them lightly until smooth.

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until tender and lightly browned.

  • 4

    Add the spinach to the skillet with the mushrooms and cook for another 1-2 minutes until wilted.

  • 5

    Pour the whisked egg whites evenly over the spinach and mushrooms. Let it cook undisturbed for 2-3 minutes until the edges begin to set.

  • 6

    Gently lift the edges of the omelette with a spatula to allow the uncooked egg whites to flow underneath.

  • 7

    Once the egg whites are fully set and the omelette is cooked through, fold it in half and slide it onto a plate.

  • 8

    Serve warm and enjoy a nutrient-packed 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 a light and protein-packed egg white omelette filled with fresh spinach and perfectly sautéed mushrooms. This dish offers a delicate balance of flavors and textures with the tender egg whites, vibrant spinach, and earthy mushrooms, all lightly enhanced with a drizzle of olive oil.

NUTRITION

152kcal
Protein
21.7g
Fat
4.9g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 155g)

50g fresh spinach

80g white mushrooms

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Crack the eggs and separate the egg whites into a bowl. Whisk them lightly until smooth.

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until tender and lightly browned.

  • 4

    Add the spinach to the skillet with the mushrooms and cook for another 1-2 minutes until wilted.

  • 5

    Pour the whisked egg whites evenly over the spinach and mushrooms. Let it cook undisturbed for 2-3 minutes until the edges begin to set.

  • 6

    Gently lift the edges of the omelette with a spatula to allow the uncooked egg whites to flow underneath.

  • 7

    Once the egg whites are fully set and the omelette is cooked through, fold it in half and slide it onto a plate.

  • 8

    Serve warm and enjoy a nutrient-packed breakfast.