Egg White and Spinach Omelet with Seared Steak Strips

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

Egg White and Spinach Omelet with Seared Steak Strips

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelet with Seared Steak Strips

Savor a protein-packed breakfast where fluffy egg whites meet vibrant sautéed spinach and tender, seared lean steak strips. Complemented by the creaminess of avocado and the satisfying crunch of whole grain toast, this dish offers a balanced blend of flavors and textures to kick start your day.

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NUTRITION

474kcal
Protein
31.9g
Fat
23.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites

1 ounce lean steak strips

1 cup spinach

1 tsp olive oil (for cooking)

1 tsp olive oil (for drizzling)

1/2 avocado

2 slices whole grain bread

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Lightly season the steak strips with salt and pepper. Add the steak to the skillet and sear for about 1-2 minutes per side until just cooked through. Remove the steak and set aside.

  • 3

    In the same skillet, add the spinach and sauté for about 1 minute until wilted.

  • 4

    Pour the egg whites over the spinach and gently stir to combine, letting the edges set.

  • 5

    Once the egg whites begin to firm up, arrange the seared steak strips on one half of the omelet. Carefully fold the omelet over the steak.

  • 6

    Plate the omelet and drizzle with the remaining teaspoon of olive oil.

  • 7

    Serve with a side of toasted whole grain bread and sliced half avocado on the side.

Egg White and Spinach Omelet with Seared Steak Strips

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

Egg White and Spinach Omelet with Seared Steak Strips

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelet with Seared Steak Strips

Savor a protein-packed breakfast where fluffy egg whites meet vibrant sautéed spinach and tender, seared lean steak strips. Complemented by the creaminess of avocado and the satisfying crunch of whole grain toast, this dish offers a balanced blend of flavors and textures to kick start your day.

NUTRITION

474kcal
Protein
31.9g
Fat
23.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites

1 ounce lean steak strips

1 cup spinach

1 tsp olive oil (for cooking)

1 tsp olive oil (for drizzling)

1/2 avocado

2 slices whole grain bread

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Lightly season the steak strips with salt and pepper. Add the steak to the skillet and sear for about 1-2 minutes per side until just cooked through. Remove the steak and set aside.

  • 3

    In the same skillet, add the spinach and sauté for about 1 minute until wilted.

  • 4

    Pour the egg whites over the spinach and gently stir to combine, letting the edges set.

  • 5

    Once the egg whites begin to firm up, arrange the seared steak strips on one half of the omelet. Carefully fold the omelet over the steak.

  • 6

    Plate the omelet and drizzle with the remaining teaspoon of olive oil.

  • 7

    Serve with a side of toasted whole grain bread and sliced half avocado on the side.