Egg White Spinach Omelette with Sautéed Mushrooms & Side Salad

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 & Side Salad

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Sautéed Mushrooms & Side Salad

A light and fresh breakfast featuring a fluffy egg white omelette with wilted spinach and savory sautéed mushrooms, paired with a vibrant mixed greens salad tossed in a subtly sweet lemon-honey dressing. This meal offers a delightful balance of flavors and textures to kickstart your day.

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NUTRITION

334kcal
Protein
28.2g
Fat
18.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (≈210 g)

1 cup raw spinach

0.5 cup sliced white mushrooms

1 tsp olive oil for sautéing

1 cup mixed greens

0.25 cup cherry tomatoes

1 tbsp olive oil for dressing

1 tbsp lemon juice

1 tsp honey

Salt & Pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk the egg whites with a pinch of salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat and add the sliced mushrooms. Sauté for about 3-4 minutes until they begin to soften.

  • 3

    Add the spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 4

    Pour the whisked egg whites over the vegetables and cook gently on medium-low heat. Allow the omelette to set, lifting the edges to let any uncooked egg flow underneath until fully cooked.

  • 5

    While the omelette is finishing, prepare the side salad by combining the mixed greens and cherry tomatoes in a bowl.

  • 6

    In a separate small bowl, mix 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 teaspoon honey. Drizzle over the salad and toss lightly. Season with salt and pepper as desired.

  • 7

    Plate the omelette alongside the fresh salad and serve immediately.

Egg White Spinach Omelette with Sautéed Mushrooms & Side Salad

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 & Side Salad

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Sautéed Mushrooms & Side Salad

A light and fresh breakfast featuring a fluffy egg white omelette with wilted spinach and savory sautéed mushrooms, paired with a vibrant mixed greens salad tossed in a subtly sweet lemon-honey dressing. This meal offers a delightful balance of flavors and textures to kickstart your day.

NUTRITION

334kcal
Protein
28.2g
Fat
18.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (≈210 g)

1 cup raw spinach

0.5 cup sliced white mushrooms

1 tsp olive oil for sautéing

1 cup mixed greens

0.25 cup cherry tomatoes

1 tbsp olive oil for dressing

1 tbsp lemon juice

1 tsp honey

Salt & Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk the egg whites with a pinch of salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat and add the sliced mushrooms. Sauté for about 3-4 minutes until they begin to soften.

  • 3

    Add the spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 4

    Pour the whisked egg whites over the vegetables and cook gently on medium-low heat. Allow the omelette to set, lifting the edges to let any uncooked egg flow underneath until fully cooked.

  • 5

    While the omelette is finishing, prepare the side salad by combining the mixed greens and cherry tomatoes in a bowl.

  • 6

    In a separate small bowl, mix 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 teaspoon honey. Drizzle over the salad and toss lightly. Season with salt and pepper as desired.

  • 7

    Plate the omelette alongside the fresh salad and serve immediately.