Egg White Omelet with Sautéed Mushrooms and Spinach

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

Egg White Omelet with Sautéed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Sautéed Mushrooms and Spinach

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelet perfectly paired with earthy sautéed mushrooms and tender spinach. Enhanced with a touch of olive oil for a rich finish, this dish offers a delicate balance of vibrant flavors and textures to start your day on a nutritious note.

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NUTRITION

400kcal
Protein
33.1g
Fat
27.9g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (approx 240g)

100g button mushrooms

50g spinach

2 tbsp extra virgin olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they start to soften and brown.

  • 3

    Add the spinach to the mushrooms and cook for an additional 1-2 minutes until wilted. Season lightly with salt and pepper.

  • 4

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

  • 5

    Remove the vegetables from the skillet and set aside. Wipe the skillet clean and return it to medium heat with the remaining 1 tablespoon of olive oil.

  • 6

    Pour the egg whites into the skillet and let them set gently for about 1-2 minutes before adding the sautéed mushrooms and spinach evenly over one half of the omelet.

  • 7

    Carefully fold the omelet in half and cook for another minute to ensure it’s fully set.

  • 8

    Slide the omelet onto a plate and serve warm.

Egg White Omelet with Sautéed Mushrooms and Spinach

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

Egg White Omelet with Sautéed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Sautéed Mushrooms and Spinach

Enjoy a light yet satisfying breakfast featuring a fluffy egg white omelet perfectly paired with earthy sautéed mushrooms and tender spinach. Enhanced with a touch of olive oil for a rich finish, this dish offers a delicate balance of vibrant flavors and textures to start your day on a nutritious note.

NUTRITION

400kcal
Protein
33.1g
Fat
27.9g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (approx 240g)

100g button mushrooms

50g spinach

2 tbsp extra virgin olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they start to soften and brown.

  • 3

    Add the spinach to the mushrooms and cook for an additional 1-2 minutes until wilted. Season lightly with salt and pepper.

  • 4

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

  • 5

    Remove the vegetables from the skillet and set aside. Wipe the skillet clean and return it to medium heat with the remaining 1 tablespoon of olive oil.

  • 6

    Pour the egg whites into the skillet and let them set gently for about 1-2 minutes before adding the sautéed mushrooms and spinach evenly over one half of the omelet.

  • 7

    Carefully fold the omelet in half and cook for another minute to ensure it’s fully set.

  • 8

    Slide the omelet onto a plate and serve warm.