Egg White Omelet with Crispy Chickpeas and Spinach

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

Egg White Omelet with Crispy Chickpeas and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Crispy Chickpeas and Spinach

Pan-seared egg whites folded over sautéed spinach and tangy feta, topped with golden, oven-roasted chickpeas for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

735kcal
Protein
39g
Fat
50.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

0.5 cup Chickpeas

2 cups Spinach

1 ounce Feta Cheese

2 tablespoons Extra Virgin Olive Oil

0.5 medium Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Toss chickpeas with one tablespoon of olive oil and sea salt, then roast on a baking sheet for 20 minutes until crisp

  • 3

    In a non-stick skillet over medium heat, sauté spinach with a splash of water until wilted, then set aside

  • 4

    Wipe the skillet and add the remaining tablespoon of olive oil

  • 5

    Pour in the egg whites and cook undisturbed until the edges are set

  • 6

    Layer the sautéed spinach and crumbled feta on one half of the omelet

  • 7

    Fold the omelet over and cook for one more minute until the cheese is slightly soft

  • 8

    Slide onto a plate and top with the roasted chickpeas and sliced avocado

Egg White Omelet with Crispy Chickpeas and Spinach

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

Egg White Omelet with Crispy Chickpeas and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Crispy Chickpeas and Spinach

Pan-seared egg whites folded over sautéed spinach and tangy feta, topped with golden, oven-roasted chickpeas for a satisfying crunch.

NUTRITION

735kcal
Protein
39g
Fat
50.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

0.5 cup Chickpeas

2 cups Spinach

1 ounce Feta Cheese

2 tablespoons Extra Virgin Olive Oil

0.5 medium Avocado

PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Toss chickpeas with one tablespoon of olive oil and sea salt, then roast on a baking sheet for 20 minutes until crisp

  • 3

    In a non-stick skillet over medium heat, sauté spinach with a splash of water until wilted, then set aside

  • 4

    Wipe the skillet and add the remaining tablespoon of olive oil

  • 5

    Pour in the egg whites and cook undisturbed until the edges are set

  • 6

    Layer the sautéed spinach and crumbled feta on one half of the omelet

  • 7

    Fold the omelet over and cook for one more minute until the cheese is slightly soft

  • 8

    Slide onto a plate and top with the roasted chickpeas and sliced avocado