Egg White Vegetable Omelet with Greek Yogurt, Sliced Kiwi & Toasted Almond Topping

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

Egg White Vegetable Omelet with Greek Yogurt, Sliced Kiwi & Toasted Almond Topping

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelet with Greek Yogurt, Sliced Kiwi & Toasted Almond Topping

Enjoy a light and energizing breakfast featuring a fluffy egg white omelet loaded with fresh spinach and bell peppers, paired with a creamy dollop of nonfat Greek yogurt and vibrant sliced kiwi. A side of whole wheat toast with a sprinkle of chopped almonds provides the perfect crunch to round out this balanced morning meal.

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NUTRITION

315kcal
Protein
35.1g
Fat
5.3g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g total)

0.5 cup spinach (15g)

0.5 cup diced red bell pepper (75g)

0.5 cup nonfat Greek yogurt (120g)

1 medium kiwi (75g)

1 slice whole wheat bread (28g)

5 almonds, chopped (approx. 7g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly mist with cooking spray.

  • 2

    In a bowl, whisk the egg whites until slightly frothy.

  • 3

    Add the spinach and diced red bell pepper to the skillet and sauté for 1-2 minutes until just softened.

  • 4

    Pour the egg whites over the vegetables, allowing them to spread evenly. Cook gently until the edges start to lift from the pan, then fold the omelet to enclose the vegetables.

  • 5

    Transfer the omelet to a plate.

  • 6

    Lightly toast the whole wheat bread and sprinkle with chopped almonds.

  • 7

    Serve the omelet alongside the toasted almond bread, with a side of nonfat Greek yogurt topped with sliced kiwi.

Egg White Vegetable Omelet with Greek Yogurt, Sliced Kiwi & Toasted Almond Topping

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

Egg White Vegetable Omelet with Greek Yogurt, Sliced Kiwi & Toasted Almond Topping

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelet with Greek Yogurt, Sliced Kiwi & Toasted Almond Topping

Enjoy a light and energizing breakfast featuring a fluffy egg white omelet loaded with fresh spinach and bell peppers, paired with a creamy dollop of nonfat Greek yogurt and vibrant sliced kiwi. A side of whole wheat toast with a sprinkle of chopped almonds provides the perfect crunch to round out this balanced morning meal.

NUTRITION

315kcal
Protein
35.1g
Fat
5.3g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g total)

0.5 cup spinach (15g)

0.5 cup diced red bell pepper (75g)

0.5 cup nonfat Greek yogurt (120g)

1 medium kiwi (75g)

1 slice whole wheat bread (28g)

5 almonds, chopped (approx. 7g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly mist with cooking spray.

  • 2

    In a bowl, whisk the egg whites until slightly frothy.

  • 3

    Add the spinach and diced red bell pepper to the skillet and sauté for 1-2 minutes until just softened.

  • 4

    Pour the egg whites over the vegetables, allowing them to spread evenly. Cook gently until the edges start to lift from the pan, then fold the omelet to enclose the vegetables.

  • 5

    Transfer the omelet to a plate.

  • 6

    Lightly toast the whole wheat bread and sprinkle with chopped almonds.

  • 7

    Serve the omelet alongside the toasted almond bread, with a side of nonfat Greek yogurt topped with sliced kiwi.