Fluffy Herb Omelet with Sautéed Mushrooms and Spinach

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

Fluffy Herb Omelet with Sautéed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Omelet with Sautéed Mushrooms and Spinach

A light, fluffy omelet loaded with fresh herbs, savory sautéed mushrooms, and vibrant spinach, perfect for a satisfying meal any time of day. The addition of low-fat cheese and a mix of whole eggs and egg whites provides a balanced protein boost paired with the natural goodness of vegetables.

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NUTRITION

347kcal
Protein
35.1g
Fat
21.2g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (150g total)

2 Egg Whites (66g total)

1/4 cup Low-Fat Shredded Cheese (28g)

1/2 cup Sliced Mushrooms (35g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (5g)

2 Tbsp Fresh Herbs (6g)

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PREPARATION

  • 1

    Crack the whole eggs and separate the egg whites into a bowl; whisk them together until well combined.

  • 2

    Stir in the low-fat cheese and finely chopped fresh herbs into the egg mixture.

  • 3

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

  • 4

    Add the sliced mushrooms to the skillet and sauté until they start to soften, about 2-3 minutes.

  • 5

    Add the fresh spinach and cook until just wilted, stirring occasionally.

  • 6

    Pour the egg mixture over the sautéed vegetables, letting it spread evenly across the skillet.

  • 7

    Cook over medium-low heat until the edges set, then gently lift the sides and tilt the pan to allow uncooked egg to flow underneath.

  • 8

    Once the omelet is mostly set and slightly jiggly on top, fold it in half and cook for another minute.

  • 9

    Slide the omelet onto a plate and serve warm.

Fluffy Herb Omelet with Sautéed Mushrooms and Spinach

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

Fluffy Herb Omelet with Sautéed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Omelet with Sautéed Mushrooms and Spinach

A light, fluffy omelet loaded with fresh herbs, savory sautéed mushrooms, and vibrant spinach, perfect for a satisfying meal any time of day. The addition of low-fat cheese and a mix of whole eggs and egg whites provides a balanced protein boost paired with the natural goodness of vegetables.

NUTRITION

347kcal
Protein
35.1g
Fat
21.2g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (150g total)

2 Egg Whites (66g total)

1/4 cup Low-Fat Shredded Cheese (28g)

1/2 cup Sliced Mushrooms (35g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (5g)

2 Tbsp Fresh Herbs (6g)

PREPARATION

  • 1

    Crack the whole eggs and separate the egg whites into a bowl; whisk them together until well combined.

  • 2

    Stir in the low-fat cheese and finely chopped fresh herbs into the egg mixture.

  • 3

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

  • 4

    Add the sliced mushrooms to the skillet and sauté until they start to soften, about 2-3 minutes.

  • 5

    Add the fresh spinach and cook until just wilted, stirring occasionally.

  • 6

    Pour the egg mixture over the sautéed vegetables, letting it spread evenly across the skillet.

  • 7

    Cook over medium-low heat until the edges set, then gently lift the sides and tilt the pan to allow uncooked egg to flow underneath.

  • 8

    Once the omelet is mostly set and slightly jiggly on top, fold it in half and cook for another minute.

  • 9

    Slide the omelet onto a plate and serve warm.