Egg White Omelette with Avocado and Airy Skyr Yogurt Bowl with Blueberries

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

Egg White Omelette with Avocado and Airy Skyr Yogurt Bowl with Blueberries

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Avocado and Airy Skyr Yogurt Bowl with Blueberries

A light yet satisfying breakfast featuring a fluffy egg white omelette paired with creamy avocado and a refreshing bowl of nonfat skyr yogurt swirled with vibrant blueberries. This balanced dish delivers a clean, high-protein start to your day, combining smooth textures and bright flavors in every bite.

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NUTRITION

343kcal
Protein
32g
Fat
9.1g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~90g)

1 corn tortilla (~28g)

1/4 avocado (~50g)

150g nonfat skyr yogurt

1/2 cup blueberries (~74g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with cooking spray if desired.

  • 2

    In a bowl, whisk the 3 egg whites with a pinch of salt and pepper until slightly frothy.

  • 3

    Pour the egg whites into the heated skillet and cook gently until set, folding the omelette in half partway through.

  • 4

    Warm the corn tortilla in a separate pan or microwave for about 20 seconds until pliable.

  • 5

    Slice the avocado into small cubes and set aside.

  • 6

    To assemble the omelette, serve it alongside the warmed corn tortilla topped with avocado cubes.

  • 7

    In a separate bowl, combine the nonfat skyr yogurt with the blueberries. Stir gently to mix.

  • 8

    Plate the omelette with avocado and serve the airy skyr yogurt bowl on the side for a balanced and protein-rich breakfast.

Egg White Omelette with Avocado and Airy Skyr Yogurt Bowl with Blueberries

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

Egg White Omelette with Avocado and Airy Skyr Yogurt Bowl with Blueberries

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Avocado and Airy Skyr Yogurt Bowl with Blueberries

A light yet satisfying breakfast featuring a fluffy egg white omelette paired with creamy avocado and a refreshing bowl of nonfat skyr yogurt swirled with vibrant blueberries. This balanced dish delivers a clean, high-protein start to your day, combining smooth textures and bright flavors in every bite.

NUTRITION

343kcal
Protein
32g
Fat
9.1g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~90g)

1 corn tortilla (~28g)

1/4 avocado (~50g)

150g nonfat skyr yogurt

1/2 cup blueberries (~74g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with cooking spray if desired.

  • 2

    In a bowl, whisk the 3 egg whites with a pinch of salt and pepper until slightly frothy.

  • 3

    Pour the egg whites into the heated skillet and cook gently until set, folding the omelette in half partway through.

  • 4

    Warm the corn tortilla in a separate pan or microwave for about 20 seconds until pliable.

  • 5

    Slice the avocado into small cubes and set aside.

  • 6

    To assemble the omelette, serve it alongside the warmed corn tortilla topped with avocado cubes.

  • 7

    In a separate bowl, combine the nonfat skyr yogurt with the blueberries. Stir gently to mix.

  • 8

    Plate the omelette with avocado and serve the airy skyr yogurt bowl on the side for a balanced and protein-rich breakfast.