Spinach, Mushroom & Feta Egg White Omelette

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

Spinach, Mushroom & Feta Egg White Omelette

YOUR SOLIN GENERATED RECIPE

Spinach, Mushroom & Feta Egg White Omelette

Start your morning with this light yet protein-packed omelette featuring fluffy egg whites, a whole egg, earthy mushrooms, fresh spinach, and a sprinkle of tangy feta. It’s a deliciously balanced dish that is both energizing and satisfying.

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NUTRITION

336kcal
Protein
41.1g
Fat
15.5g
Carbs
4.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (approx. 243g)

1 large Whole Egg (approx. 50g)

1/2 cup Sliced Mushrooms (approx. 35g)

1 cup Fresh Spinach (approx. 30g)

1 oz Feta Cheese (approx. 28g)

1 tsp Olive Oil (approx. 4.5g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add olive oil.

  • 2

    Add the sliced mushrooms and sauté until they begin to soften, about 2-3 minutes.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, about 1 minute.

  • 4

    In a bowl, whisk together the egg whites and the whole egg until well combined.

  • 5

    Pour the egg mixture into the skillet, ensuring it evenly covers the vegetables.

  • 6

    Sprinkle the feta cheese evenly over the eggs.

  • 7

    Cook the omelette until the edges begin to set, then gently fold it in half.

  • 8

    Allow it to cook for another minute to ensure the filling is slightly melted.

  • 9

    Slide the omelette onto a plate and serve warm.

Spinach, Mushroom & Feta Egg White Omelette

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

Spinach, Mushroom & Feta Egg White Omelette

YOUR SOLIN GENERATED RECIPE

Spinach, Mushroom & Feta Egg White Omelette

Start your morning with this light yet protein-packed omelette featuring fluffy egg whites, a whole egg, earthy mushrooms, fresh spinach, and a sprinkle of tangy feta. It’s a deliciously balanced dish that is both energizing and satisfying.

NUTRITION

336kcal
Protein
41.1g
Fat
15.5g
Carbs
4.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (approx. 243g)

1 large Whole Egg (approx. 50g)

1/2 cup Sliced Mushrooms (approx. 35g)

1 cup Fresh Spinach (approx. 30g)

1 oz Feta Cheese (approx. 28g)

1 tsp Olive Oil (approx. 4.5g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add olive oil.

  • 2

    Add the sliced mushrooms and sauté until they begin to soften, about 2-3 minutes.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, about 1 minute.

  • 4

    In a bowl, whisk together the egg whites and the whole egg until well combined.

  • 5

    Pour the egg mixture into the skillet, ensuring it evenly covers the vegetables.

  • 6

    Sprinkle the feta cheese evenly over the eggs.

  • 7

    Cook the omelette until the edges begin to set, then gently fold it in half.

  • 8

    Allow it to cook for another minute to ensure the filling is slightly melted.

  • 9

    Slide the omelette onto a plate and serve warm.