Egg White Spinach Omelette with Sautéed Mushrooms and Feta

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

Egg White Spinach Omelette with Sautéed Mushrooms and Feta

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Sautéed Mushrooms and Feta

Fluffy egg whites folded over sautéed cremini mushrooms and fresh baby spinach, finished with a sprinkle of tangy feta and served with creamy avocado.

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NUTRITION

426kcal
Protein
24g
Fat
32.2g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1 cup sliced Cremini Mushrooms

1 cup Baby Spinach

1/2 ounce Feta Cheese

1 tablespoon Avocado Oil

1/2 medium Avocado

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PREPARATION

  • 1

    Heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are golden brown and tender.

  • 3

    Toss in the baby spinach and cook for about 1 minute until just wilted, then season lightly with sea salt and black pepper.

  • 4

    Reduce the heat to medium and pour the egg whites evenly over the vegetables.

  • 5

    Cover the pan with a lid for 2 minutes to allow the egg whites to set without flipping.

  • 6

    Sprinkle the crumbled feta over one half of the omelette and fold the other half over the top.

  • 7

    Slide the omelette onto a plate and serve immediately with the sliced avocado on the side.

Egg White Spinach Omelette with Sautéed Mushrooms and Feta

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

Egg White Spinach Omelette with Sautéed Mushrooms and Feta

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Sautéed Mushrooms and Feta

Fluffy egg whites folded over sautéed cremini mushrooms and fresh baby spinach, finished with a sprinkle of tangy feta and served with creamy avocado.

NUTRITION

426kcal
Protein
24g
Fat
32.2g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1 cup sliced Cremini Mushrooms

1 cup Baby Spinach

1/2 ounce Feta Cheese

1 tablespoon Avocado Oil

1/2 medium Avocado

PREPARATION

  • 1

    Heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are golden brown and tender.

  • 3

    Toss in the baby spinach and cook for about 1 minute until just wilted, then season lightly with sea salt and black pepper.

  • 4

    Reduce the heat to medium and pour the egg whites evenly over the vegetables.

  • 5

    Cover the pan with a lid for 2 minutes to allow the egg whites to set without flipping.

  • 6

    Sprinkle the crumbled feta over one half of the omelette and fold the other half over the top.

  • 7

    Slide the omelette onto a plate and serve immediately with the sliced avocado on the side.