Fluffy Veggie-Loaded Omelette

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

Fluffy Veggie-Loaded Omelette

YOUR SOLIN GENERATED RECIPE

Fluffy Veggie-Loaded Omelette

Delight in a fluffy omelette brimming with garden-fresh veggies and melty low-fat cheese. This well-balanced dish offers a satisfying blend of protein and vibrant flavors, making it perfect for any meal of the day.

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NUTRITION

387kcal
Protein
40.1g
Fat
19.5g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 large egg whites

1/2 cup shredded low-fat cheddar cheese

1 cup fresh spinach

1 small tomato, chopped

1/2 cup sliced mushrooms

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PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk until well combined.

  • 2

    Stir in the shredded low-fat cheddar cheese into the egg mixture.

  • 3

    Gently fold in the fresh spinach, chopped tomato, and sliced mushrooms.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a small amount of olive oil.

  • 5

    Pour the egg and veggie mixture into the skillet, tilting the pan to evenly distribute the ingredients.

  • 6

    Cook until the edges begin to set, then carefully lift them with a spatula to allow uncooked egg to flow underneath.

  • 7

    Once the omelette is mostly set but still slightly runny on top, fold it in half and cook for another minute to ensure the center is fully cooked.

  • 8

    Slide the omelette onto a plate and serve hot.

Fluffy Veggie-Loaded Omelette

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

Fluffy Veggie-Loaded Omelette

YOUR SOLIN GENERATED RECIPE

Fluffy Veggie-Loaded Omelette

Delight in a fluffy omelette brimming with garden-fresh veggies and melty low-fat cheese. This well-balanced dish offers a satisfying blend of protein and vibrant flavors, making it perfect for any meal of the day.

NUTRITION

387kcal
Protein
40.1g
Fat
19.5g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 large egg whites

1/2 cup shredded low-fat cheddar cheese

1 cup fresh spinach

1 small tomato, chopped

1/2 cup sliced mushrooms

PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk until well combined.

  • 2

    Stir in the shredded low-fat cheddar cheese into the egg mixture.

  • 3

    Gently fold in the fresh spinach, chopped tomato, and sliced mushrooms.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a small amount of olive oil.

  • 5

    Pour the egg and veggie mixture into the skillet, tilting the pan to evenly distribute the ingredients.

  • 6

    Cook until the edges begin to set, then carefully lift them with a spatula to allow uncooked egg to flow underneath.

  • 7

    Once the omelette is mostly set but still slightly runny on top, fold it in half and cook for another minute to ensure the center is fully cooked.

  • 8

    Slide the omelette onto a plate and serve hot.