Cheesy Vegetable Omelette with Greek Yogurt

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

Cheesy Vegetable Omelette with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Cheesy Vegetable Omelette with Greek Yogurt

Enjoy a light yet satisfying omelette packed with fresh spinach, vibrant red bell peppers, and a generous sprinkle of melted cheddar cheese. Paired with a side of creamy nonfat Greek yogurt, this breakfast offers a balanced blend of protein and taste to kick-start your day.

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NUTRITION

333kcal
Protein
31.6g
Fat
19.2g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (≈100g)

1/4 cup shredded Cheddar Cheese (≈28g)

1/2 cup fresh Spinach (≈15g)

1/4 cup diced Red Bell Pepper (≈30g)

1/2 cup Nonfat Greek Yogurt (≈120g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until light and frothy. Season with a pinch of salt and black pepper.

  • 2

    Heat a non-stick skillet over medium heat. Add the whisked eggs, swirling to coat the bottom evenly.

  • 3

    As the eggs begin to set, sprinkle the fresh spinach and diced red bell pepper evenly over one side of the omelette.

  • 4

    Sprinkle the shredded cheddar cheese over the vegetables, allowing it to melt as the omelette finishes cooking.

  • 5

    Fold the omelette in half and cook for another minute until the cheese is fully melted and the eggs are cooked through.

  • 6

    Serve the cheesy vegetable omelette on a plate alongside a side of creamy nonfat Greek yogurt.

Cheesy Vegetable Omelette with Greek Yogurt

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

Cheesy Vegetable Omelette with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Cheesy Vegetable Omelette with Greek Yogurt

Enjoy a light yet satisfying omelette packed with fresh spinach, vibrant red bell peppers, and a generous sprinkle of melted cheddar cheese. Paired with a side of creamy nonfat Greek yogurt, this breakfast offers a balanced blend of protein and taste to kick-start your day.

NUTRITION

333kcal
Protein
31.6g
Fat
19.2g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (≈100g)

1/4 cup shredded Cheddar Cheese (≈28g)

1/2 cup fresh Spinach (≈15g)

1/4 cup diced Red Bell Pepper (≈30g)

1/2 cup Nonfat Greek Yogurt (≈120g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until light and frothy. Season with a pinch of salt and black pepper.

  • 2

    Heat a non-stick skillet over medium heat. Add the whisked eggs, swirling to coat the bottom evenly.

  • 3

    As the eggs begin to set, sprinkle the fresh spinach and diced red bell pepper evenly over one side of the omelette.

  • 4

    Sprinkle the shredded cheddar cheese over the vegetables, allowing it to melt as the omelette finishes cooking.

  • 5

    Fold the omelette in half and cook for another minute until the cheese is fully melted and the eggs are cooked through.

  • 6

    Serve the cheesy vegetable omelette on a plate alongside a side of creamy nonfat Greek yogurt.