Egg White Omelette with Turkey, Spinach and Sautéed Mushrooms

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

Egg White Omelette with Turkey, Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Turkey, Spinach and Sautéed Mushrooms

A delicious, protein-packed breakfast featuring a fluffy omelette made with egg whites and one whole egg, filled with lean turkey, fresh spinach, and savory sautéed mushrooms. Finished with a sprinkle of low‐fat cheese and a touch of creamy avocado for extra flavor, this dish is perfect for a lean start to your day.

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NUTRITION

379kcal
Protein
38g
Fat
19.2g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g)

1 whole egg (50g)

1 ounce sliced turkey breast (28g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 tablespoon extra virgin olive oil (14g)

1/3 cup low-fat shredded cheese (28g)

1/4 medium avocado (50g)

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they soften, then add the spinach and cook for an additional minute until wilted.

  • 3

    In a bowl, whisk together the 5 egg whites and 1 whole egg until well combined.

  • 4

    Pour the egg mixture into the skillet over the sautéed vegetables, then gently stir to evenly distribute the mushrooms and spinach.

  • 5

    Arrange the sliced turkey breast evenly over the omelette. Allow the eggs to set, cooking for about 3-4 minutes on medium-low heat.

  • 6

    Sprinkle the low-fat shredded cheese over the omelette and cover the pan with a lid to let the cheese melt, about 1-2 minutes.

  • 7

    Once the omelette is cooked through and the cheese has melted, carefully slide it onto a plate.

  • 8

    Top with diced avocado and serve immediately.

Egg White Omelette with Turkey, Spinach and Sautéed Mushrooms

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

Egg White Omelette with Turkey, Spinach and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Turkey, Spinach and Sautéed Mushrooms

A delicious, protein-packed breakfast featuring a fluffy omelette made with egg whites and one whole egg, filled with lean turkey, fresh spinach, and savory sautéed mushrooms. Finished with a sprinkle of low‐fat cheese and a touch of creamy avocado for extra flavor, this dish is perfect for a lean start to your day.

NUTRITION

379kcal
Protein
38g
Fat
19.2g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g)

1 whole egg (50g)

1 ounce sliced turkey breast (28g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 tablespoon extra virgin olive oil (14g)

1/3 cup low-fat shredded cheese (28g)

1/4 medium avocado (50g)

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they soften, then add the spinach and cook for an additional minute until wilted.

  • 3

    In a bowl, whisk together the 5 egg whites and 1 whole egg until well combined.

  • 4

    Pour the egg mixture into the skillet over the sautéed vegetables, then gently stir to evenly distribute the mushrooms and spinach.

  • 5

    Arrange the sliced turkey breast evenly over the omelette. Allow the eggs to set, cooking for about 3-4 minutes on medium-low heat.

  • 6

    Sprinkle the low-fat shredded cheese over the omelette and cover the pan with a lid to let the cheese melt, about 1-2 minutes.

  • 7

    Once the omelette is cooked through and the cheese has melted, carefully slide it onto a plate.

  • 8

    Top with diced avocado and serve immediately.