Fluffy Egg White Omelet with Sautéed Spinach and Mushrooms

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

Fluffy Egg White Omelet with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Omelet with Sautéed Spinach and Mushrooms

Enjoy a light and protein-packed omelet featuring fluffy egg whites, sautéed spinach, tender mushrooms, and a touch of reduced-fat cheese. This dish balances fresh veggies with a hint of caramelized onion, offering a satisfying meal that will keep you energized whether it's breakfast, lunch, or dinner.

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NUTRITION

280kcal
Protein
45.3g
Fat
7.2g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx. 300g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 teaspoon olive oil (4.5g)

1/4 cup diced yellow onion (40g)

1 ounce reduced-fat cheese (28g)

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PREPARATION

  • 1

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

  • 2

    Sauté the diced onion in the oil for about 2 minutes until they begin to soften.

  • 3

    Add the sliced mushrooms and cook for another 2-3 minutes until they are tender.

  • 4

    Stir in the spinach and cook until just wilted, about 1 minute.

  • 5

    Pour in the egg whites evenly over the vegetable mixture and let them set for a minute.

  • 6

    Sprinkle the reduced-fat cheese evenly over the top.

  • 7

    Gently fold the omelet in half and continue cooking until the egg whites are fully set and the cheese is slightly melted, about 2-3 minutes.

  • 8

    Slide the omelet onto a plate and serve warm.

Fluffy Egg White Omelet with Sautéed Spinach and Mushrooms

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

Fluffy Egg White Omelet with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Omelet with Sautéed Spinach and Mushrooms

Enjoy a light and protein-packed omelet featuring fluffy egg whites, sautéed spinach, tender mushrooms, and a touch of reduced-fat cheese. This dish balances fresh veggies with a hint of caramelized onion, offering a satisfying meal that will keep you energized whether it's breakfast, lunch, or dinner.

NUTRITION

280kcal
Protein
45.3g
Fat
7.2g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx. 300g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 teaspoon olive oil (4.5g)

1/4 cup diced yellow onion (40g)

1 ounce reduced-fat cheese (28g)

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion in the oil for about 2 minutes until they begin to soften.

  • 3

    Add the sliced mushrooms and cook for another 2-3 minutes until they are tender.

  • 4

    Stir in the spinach and cook until just wilted, about 1 minute.

  • 5

    Pour in the egg whites evenly over the vegetable mixture and let them set for a minute.

  • 6

    Sprinkle the reduced-fat cheese evenly over the top.

  • 7

    Gently fold the omelet in half and continue cooking until the egg whites are fully set and the cheese is slightly melted, about 2-3 minutes.

  • 8

    Slide the omelet onto a plate and serve warm.