Egg White Spinach Omelette with Turkey Breast and Sautéed Mushrooms

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

Egg White Spinach Omelette with Turkey Breast and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Turkey Breast and Sautéed Mushrooms

A delightful sunrise meal featuring a fluffy egg white omelette loaded with fresh spinach, tender turkey breast, and savory sautéed mushrooms, served with a crisp slice of whole wheat toast and a hint of creamy avocado for a balanced, nutritious start to your day.

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NUTRITION

345kcal
Protein
39.5g
Fat
12g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

1.75 oz turkey breast (approx. 50g)

1 cup raw spinach (30g)

1/2 cup sliced mushrooms (36g)

1 teaspoon olive oil (4.5g)

1/4 medium avocado (50g)

1 slice whole wheat toast (28g)

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PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms until they begin to soften, about 3-4 minutes. Add the spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 3

    In the same skillet, pour in the egg whites and let them cook gently. Once the edges start to set, evenly distribute the sautéed mushrooms, spinach, and thinly sliced turkey breast over one half of the omelette.

  • 4

    Fold the omelette over the filling and continue cooking for another 1-2 minutes until everything is heated through.

  • 5

    Plate the omelette with a side of whole wheat toast and garnish with slices of avocado.

  • 6

    Serve immediately while warm.

Egg White Spinach Omelette with Turkey Breast and Sautéed Mushrooms

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

Egg White Spinach Omelette with Turkey Breast and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Turkey Breast and Sautéed Mushrooms

A delightful sunrise meal featuring a fluffy egg white omelette loaded with fresh spinach, tender turkey breast, and savory sautéed mushrooms, served with a crisp slice of whole wheat toast and a hint of creamy avocado for a balanced, nutritious start to your day.

NUTRITION

345kcal
Protein
39.5g
Fat
12g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

1.75 oz turkey breast (approx. 50g)

1 cup raw spinach (30g)

1/2 cup sliced mushrooms (36g)

1 teaspoon olive oil (4.5g)

1/4 medium avocado (50g)

1 slice whole wheat toast (28g)

PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms until they begin to soften, about 3-4 minutes. Add the spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 3

    In the same skillet, pour in the egg whites and let them cook gently. Once the edges start to set, evenly distribute the sautéed mushrooms, spinach, and thinly sliced turkey breast over one half of the omelette.

  • 4

    Fold the omelette over the filling and continue cooking for another 1-2 minutes until everything is heated through.

  • 5

    Plate the omelette with a side of whole wheat toast and garnish with slices of avocado.

  • 6

    Serve immediately while warm.