Savory Mushroom and Spinach Omelette

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

Savory Mushroom and Spinach Omelette

YOUR SOLIN GENERATED RECIPE

Savory Mushroom and Spinach Omelette

Enjoy a light yet satisfying omelette featuring earthy mushrooms, vibrant spinach, and a tangy sprinkle of feta cheese. This dish pairs rustic flavors with a fluffy texture, creating a nutrient-dense meal perfect for any time of day.

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NUTRITION

422kcal
Protein
31.1g
Fat
30.8g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 cup sliced Mushrooms (70g)

1 cup fresh Spinach (30g)

1 ounce Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they soften and begin to brown, about 3-4 minutes.

  • 3

    Stir in the spinach and cook for another minute until wilted. Season lightly with salt and pepper.

  • 4

    In a bowl, crack the eggs and whisk until smooth. Pour the eggs evenly over the veggies in the skillet.

  • 5

    Sprinkle feta cheese evenly over the eggs.

  • 6

    Let the eggs set gently. When the bottom is cooked and the top is still slightly runny, fold the omelette in half.

  • 7

    Cook for an additional minute, then slide onto a plate and serve warm.

Savory Mushroom and Spinach Omelette

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

Savory Mushroom and Spinach Omelette

YOUR SOLIN GENERATED RECIPE

Savory Mushroom and Spinach Omelette

Enjoy a light yet satisfying omelette featuring earthy mushrooms, vibrant spinach, and a tangy sprinkle of feta cheese. This dish pairs rustic flavors with a fluffy texture, creating a nutrient-dense meal perfect for any time of day.

NUTRITION

422kcal
Protein
31.1g
Fat
30.8g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 cup sliced Mushrooms (70g)

1 cup fresh Spinach (30g)

1 ounce Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they soften and begin to brown, about 3-4 minutes.

  • 3

    Stir in the spinach and cook for another minute until wilted. Season lightly with salt and pepper.

  • 4

    In a bowl, crack the eggs and whisk until smooth. Pour the eggs evenly over the veggies in the skillet.

  • 5

    Sprinkle feta cheese evenly over the eggs.

  • 6

    Let the eggs set gently. When the bottom is cooked and the top is still slightly runny, fold the omelette in half.

  • 7

    Cook for an additional minute, then slide onto a plate and serve warm.