Fluffy Egg White Omelette with Fresh Spinach and Mushrooms

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

Fluffy Egg White Omelette with Fresh Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Omelette with Fresh Spinach and Mushrooms

Enjoy a light and fluffy egg white omelette bursting with fresh spinach and sautéed mushrooms, complemented by creamy avocado and a slice of whole grain toast for a balanced, energizing meal.

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NUTRITION

375kcal
Protein
43g
Fat
12.7g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (≈330g)

1 cup fresh spinach (≈30g)

0.5 cup sliced mushrooms (≈35g)

1 teaspoon olive oil

1 quarter avocado (≈50g)

1 slice whole grain bread (≈28g)

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach and continue to cook until wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk together the egg whites until slightly frothy.

  • 5

    Pour the egg whites evenly over the spinach and mushrooms in the skillet. Lower the heat to medium-low and let cook until the edges set.

  • 6

    Gently lift one side of the omelette with a spatula and fold it over to encase the filling. Continue to cook for another minute until fully set.

  • 7

    Plate the omelette and serve with a slice of whole grain bread. Top with the quartered avocado on the side.

  • 8

    Season with salt and pepper to taste, and enjoy your balanced meal!

Fluffy Egg White Omelette with Fresh Spinach and Mushrooms

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

Fluffy Egg White Omelette with Fresh Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Omelette with Fresh Spinach and Mushrooms

Enjoy a light and fluffy egg white omelette bursting with fresh spinach and sautéed mushrooms, complemented by creamy avocado and a slice of whole grain toast for a balanced, energizing meal.

NUTRITION

375kcal
Protein
43g
Fat
12.7g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (≈330g)

1 cup fresh spinach (≈30g)

0.5 cup sliced mushrooms (≈35g)

1 teaspoon olive oil

1 quarter avocado (≈50g)

1 slice whole grain bread (≈28g)

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach and continue to cook until wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk together the egg whites until slightly frothy.

  • 5

    Pour the egg whites evenly over the spinach and mushrooms in the skillet. Lower the heat to medium-low and let cook until the edges set.

  • 6

    Gently lift one side of the omelette with a spatula and fold it over to encase the filling. Continue to cook for another minute until fully set.

  • 7

    Plate the omelette and serve with a slice of whole grain bread. Top with the quartered avocado on the side.

  • 8

    Season with salt and pepper to taste, and enjoy your balanced meal!