Egg White Spinach Omelette with Turkey Bacon and Sautéed Mushrooms

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

Egg White Spinach Omelette with Turkey Bacon and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Turkey Bacon and Sautéed Mushrooms

Start your day with a protein-packed and flavorful breakfast featuring a delicate egg white omelette layered with fresh spinach, savory turkey bacon, and a medley of sautéed mushrooms and red bell peppers, all complemented by tangy feta and creamy avocado slices.

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NUTRITION

431kcal
Protein
36g
Fat
26.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx 198g)

2 slices turkey bacon (28g)

1 cup fresh spinach (30g)

0.5 cup sliced mushrooms (35g)

0.5 cup diced red bell pepper (75g)

0.25 cup crumbled feta cheese (38g)

1.5 teaspoons olive oil (7g)

0.25 medium avocado (50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Add 1.5 teaspoons of olive oil.

  • 2

    Sauté the sliced mushrooms and diced red bell pepper for about 3-4 minutes until they start to soften.

  • 3

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Transfer the vegetables to a plate.

  • 4

    In the same skillet, cook the turkey bacon slices until crispy, about 2-3 minutes per side. Remove and cut into bite-sized pieces.

  • 5

    Pour the egg whites into the skillet, swirling to form an even layer. Let cook undisturbed until the edges start to set.

  • 6

    Sprinkle the sautéed vegetables and turkey bacon evenly over the egg whites, then add the crumbled feta cheese.

  • 7

    Carefully fold the omelette and cook for another minute to let the flavors meld.

  • 8

    Plate the omelette and top with fresh avocado slices. Serve immediately.

Egg White Spinach Omelette with Turkey Bacon and Sautéed Mushrooms

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

Egg White Spinach Omelette with Turkey Bacon and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Turkey Bacon and Sautéed Mushrooms

Start your day with a protein-packed and flavorful breakfast featuring a delicate egg white omelette layered with fresh spinach, savory turkey bacon, and a medley of sautéed mushrooms and red bell peppers, all complemented by tangy feta and creamy avocado slices.

NUTRITION

431kcal
Protein
36g
Fat
26.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx 198g)

2 slices turkey bacon (28g)

1 cup fresh spinach (30g)

0.5 cup sliced mushrooms (35g)

0.5 cup diced red bell pepper (75g)

0.25 cup crumbled feta cheese (38g)

1.5 teaspoons olive oil (7g)

0.25 medium avocado (50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Add 1.5 teaspoons of olive oil.

  • 2

    Sauté the sliced mushrooms and diced red bell pepper for about 3-4 minutes until they start to soften.

  • 3

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Transfer the vegetables to a plate.

  • 4

    In the same skillet, cook the turkey bacon slices until crispy, about 2-3 minutes per side. Remove and cut into bite-sized pieces.

  • 5

    Pour the egg whites into the skillet, swirling to form an even layer. Let cook undisturbed until the edges start to set.

  • 6

    Sprinkle the sautéed vegetables and turkey bacon evenly over the egg whites, then add the crumbled feta cheese.

  • 7

    Carefully fold the omelette and cook for another minute to let the flavors meld.

  • 8

    Plate the omelette and top with fresh avocado slices. Serve immediately.