Egg White and Veggie Omelette with Sourdough Toast

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

Egg White and Veggie Omelette with Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Omelette with Sourdough Toast

Start your day with this light yet satisfying egg white omelette packed with fresh spinach, red bell pepper, and tomato, paired with toasted sourdough bread and a warm side of sweet potato cubes. The dish features a subtle olive oil infusion and a touch of butter on the toast, offering a balanced blend of textures and flavors that align perfectly with your nutritional goals.

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NUTRITION

464kcal
Protein
33.0g
Fat
15.3g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g)

1 cup raw spinach

1/2 cup chopped red bell pepper

1/2 medium tomato, chopped

2 slices sourdough bread

2 tsp olive oil

1 tsp butter

1/2 cup cooked, diced sweet potato

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PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together 5 egg whites until slightly frothy.

  • 3

    Add the raw spinach, chopped red bell pepper, and tomato to the whisked egg whites and gently stir to combine.

  • 4

    Pour the mixture into the heated pan and cook until the edges begin to set, then fold gently to form an omelette. Continue cooking until the center is just set.

  • 5

    While the omelette cooks, toast the 2 slices of sourdough bread and spread 1 tsp of butter on the warm toast.

  • 6

    In a separate small saucepan, warm the 1/2 cup diced sweet potato (pre-cooked) with a drizzle of the remaining olive oil if desired.

  • 7

    Plate the omelette alongside the buttered sourdough toast and sweet potato cubes, and serve immediately.

Egg White and Veggie Omelette with Sourdough Toast

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

Egg White and Veggie Omelette with Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Omelette with Sourdough Toast

Start your day with this light yet satisfying egg white omelette packed with fresh spinach, red bell pepper, and tomato, paired with toasted sourdough bread and a warm side of sweet potato cubes. The dish features a subtle olive oil infusion and a touch of butter on the toast, offering a balanced blend of textures and flavors that align perfectly with your nutritional goals.

NUTRITION

464kcal
Protein
33.0g
Fat
15.3g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g)

1 cup raw spinach

1/2 cup chopped red bell pepper

1/2 medium tomato, chopped

2 slices sourdough bread

2 tsp olive oil

1 tsp butter

1/2 cup cooked, diced sweet potato

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together 5 egg whites until slightly frothy.

  • 3

    Add the raw spinach, chopped red bell pepper, and tomato to the whisked egg whites and gently stir to combine.

  • 4

    Pour the mixture into the heated pan and cook until the edges begin to set, then fold gently to form an omelette. Continue cooking until the center is just set.

  • 5

    While the omelette cooks, toast the 2 slices of sourdough bread and spread 1 tsp of butter on the warm toast.

  • 6

    In a separate small saucepan, warm the 1/2 cup diced sweet potato (pre-cooked) with a drizzle of the remaining olive oil if desired.

  • 7

    Plate the omelette alongside the buttered sourdough toast and sweet potato cubes, and serve immediately.