Egg White Omelet with Spinach and Turkey Bacon

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

Egg White Omelet with Spinach and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Spinach and Turkey Bacon

Start your day with this light yet satisfying egg white omelet filled with fresh spinach, turkey bacon, mushrooms, and cherry tomatoes. Its delicate flavors are perfectly complemented by a drizzle of olive oil, making for a nutritious and vibrant breakfast.

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NUTRITION

380kcal
Protein
32.6g
Fat
24.7g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

7 egg whites

2 slices turkey bacon

1 cup spinach

50g mushrooms

50g cherry tomatoes

20g olive oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add about 10g of olive oil.

  • 2

    Add sliced mushrooms and halved cherry tomatoes to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and continue to sauté until wilted, about 1 minute.

  • 4

    Pour in the egg whites evenly over the vegetables. Allow them to set for 1-2 minutes on the bottom.

  • 5

    Crumble the turkey bacon over the cooking egg whites.

  • 6

    Gently fold the omelet in half and let it cook for another minute until the egg whites are fully set.

  • 7

    Drizzle the remaining olive oil on top for additional flavor and serve immediately.

Egg White Omelet with Spinach and Turkey Bacon

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

Egg White Omelet with Spinach and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Spinach and Turkey Bacon

Start your day with this light yet satisfying egg white omelet filled with fresh spinach, turkey bacon, mushrooms, and cherry tomatoes. Its delicate flavors are perfectly complemented by a drizzle of olive oil, making for a nutritious and vibrant breakfast.

NUTRITION

380kcal
Protein
32.6g
Fat
24.7g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

7 egg whites

2 slices turkey bacon

1 cup spinach

50g mushrooms

50g cherry tomatoes

20g olive oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add about 10g of olive oil.

  • 2

    Add sliced mushrooms and halved cherry tomatoes to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and continue to sauté until wilted, about 1 minute.

  • 4

    Pour in the egg whites evenly over the vegetables. Allow them to set for 1-2 minutes on the bottom.

  • 5

    Crumble the turkey bacon over the cooking egg whites.

  • 6

    Gently fold the omelet in half and let it cook for another minute until the egg whites are fully set.

  • 7

    Drizzle the remaining olive oil on top for additional flavor and serve immediately.