Egg White Omelet with Sautéed Spinach, Turkey Bacon & Steak Toast Topping

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

Egg White Omelet with Sautéed Spinach, Turkey Bacon & Steak Toast Topping

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Sautéed Spinach, Turkey Bacon & Steak Toast Topping

Enjoy a protein-packed breakfast featuring a fluffy egg white omelet filled with vibrant, sautéed spinach and crispy turkey bacon, complemented by a thinly-sliced, perfectly grilled lean steak served atop a slice of whole wheat toast. This balanced plate offers a delightful mix of textures and flavors for a satisfying morning kickstart.

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NUTRITION

407kcal
Protein
39.4g
Fat
17.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g)

2 slices turkey bacon (approx. 28g)

1.5 oz lean sirloin steak (approx. 43g)

1 cup fresh spinach (approx. 30g)

2 tsp olive oil (approx. 9g)

1 slice whole wheat toast (approx. 28g)

2 tbsp fresh tomato salsa (approx. 30g)

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat. Spray lightly if needed.

  • 2

    Pour the egg whites into a bowl and whisk until slightly frothy. Season with a pinch of salt and pepper.

  • 3

    Add 1 tsp olive oil to the skillet and sauté the fresh spinach until wilted, about 1-2 minutes. Remove spinach and set aside.

  • 4

    In the same skillet, cook the turkey bacon until crispy, turning occasionally, about 3-4 minutes. Remove and chop into bite-sized pieces.

  • 5

    Using the remaining 1 tsp olive oil, quickly sear the thinly sliced lean sirloin steak (pre-sliced to your desired thickness) for about 1-2 minutes on each side, until just cooked and slightly browned. Remove and set aside.

  • 6

    Pour the whisked egg whites into the skillet to form an omelet base. Allow them to set for about 2 minutes over medium-low heat.

  • 7

    Gently fold in the sautéed spinach and turkey bacon onto one half of the omelet.

  • 8

    Slide the omelet onto a plate and top with the seared steak slices. Serve alongside a toasted slice of whole wheat bread with a dollop of fresh tomato salsa.

Egg White Omelet with Sautéed Spinach, Turkey Bacon & Steak Toast Topping

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

Egg White Omelet with Sautéed Spinach, Turkey Bacon & Steak Toast Topping

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Sautéed Spinach, Turkey Bacon & Steak Toast Topping

Enjoy a protein-packed breakfast featuring a fluffy egg white omelet filled with vibrant, sautéed spinach and crispy turkey bacon, complemented by a thinly-sliced, perfectly grilled lean steak served atop a slice of whole wheat toast. This balanced plate offers a delightful mix of textures and flavors for a satisfying morning kickstart.

NUTRITION

407kcal
Protein
39.4g
Fat
17.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g)

2 slices turkey bacon (approx. 28g)

1.5 oz lean sirloin steak (approx. 43g)

1 cup fresh spinach (approx. 30g)

2 tsp olive oil (approx. 9g)

1 slice whole wheat toast (approx. 28g)

2 tbsp fresh tomato salsa (approx. 30g)

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat. Spray lightly if needed.

  • 2

    Pour the egg whites into a bowl and whisk until slightly frothy. Season with a pinch of salt and pepper.

  • 3

    Add 1 tsp olive oil to the skillet and sauté the fresh spinach until wilted, about 1-2 minutes. Remove spinach and set aside.

  • 4

    In the same skillet, cook the turkey bacon until crispy, turning occasionally, about 3-4 minutes. Remove and chop into bite-sized pieces.

  • 5

    Using the remaining 1 tsp olive oil, quickly sear the thinly sliced lean sirloin steak (pre-sliced to your desired thickness) for about 1-2 minutes on each side, until just cooked and slightly browned. Remove and set aside.

  • 6

    Pour the whisked egg whites into the skillet to form an omelet base. Allow them to set for about 2 minutes over medium-low heat.

  • 7

    Gently fold in the sautéed spinach and turkey bacon onto one half of the omelet.

  • 8

    Slide the omelet onto a plate and top with the seared steak slices. Serve alongside a toasted slice of whole wheat bread with a dollop of fresh tomato salsa.