Name: Egg White Veggie Omelette with Whole Grain Toast and Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1 cup Baby Spinach; 1/2 cup sliced White Mushrooms; 1/4 cup chopped Red Bell Pepper; 2 slices Whole Grain Bread; 2 teaspoons Grass-fed Butter; 1/4 cup Whole Milk (for latte); 2 ounces Espresso or strong coffee

Egg White Veggie Omelette with Whole Grain Toast and Butter

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Whole Grain Toast and Butter

Fluffy egg whites folded over sautéed spinach and mushrooms, served with golden whole grain toast and a creamy caffe latte.

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NUTRITION

Protein

34.9g

Fat

12.8g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 cup Baby Spinach

1/2 cup sliced White Mushrooms

1/4 cup chopped Red Bell Pepper

2 slices Whole Grain Bread

2 teaspoons Grass-fed Butter

1/4 cup Whole Milk (for latte)

2 ounces Espresso or strong coffee

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PREPARATION

1
Lightly coat a non-stick skillet with cooking spray and place over medium heat.
2
Add the mushrooms and bell peppers to the skillet, sautéing for 3-4 minutes until softened.
3
Add the spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
4
Pour the egg whites into the same skillet, reducing heat to medium-low.
5
Cover the pan for 2 minutes to allow the whites to set evenly.
6
Place the sautéed vegetables on one half of the omelette and fold the other half over.
7
Toast the whole grain bread until golden and spread evenly with the grass-fed butter.
8
Prepare your latte by frothing the whole milk and combining it with fresh espresso or strong coffee.
9
Serve the omelette alongside the buttered toast and enjoy with your warm latte.