Egg White Spinach Omelet with Greek Yogurt and Berries

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

Egg White Spinach Omelet with Greek Yogurt and Berries

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Greek Yogurt and Berries

A fluffy egg white omelet folded over sautéed baby spinach, paired with creamy Greek yogurt and fresh blueberries for a bright, velvety finish.

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NUTRITION

377kcal
Protein
28.1g
Fat
21.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 cup Fresh Baby Spinach

1/4 cup Non-fat Greek Yogurt

1/2 cup Fresh Blueberries

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until just wilted.

  • 3

    Pour the liquid egg whites over the spinach, spreading them evenly across the pan.

  • 4

    Cover the skillet with a lid for 2-3 minutes until the egg whites are fully set and opaque.

  • 5

    Carefully fold the omelet in half and slide it onto a plate.

  • 6

    Slice the avocado and place it on top of the omelet.

  • 7

    Serve the non-fat Greek yogurt and fresh blueberries on the side or as a topping for a balanced breakfast.

Egg White Spinach Omelet with Greek Yogurt and Berries

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

Egg White Spinach Omelet with Greek Yogurt and Berries

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Greek Yogurt and Berries

A fluffy egg white omelet folded over sautéed baby spinach, paired with creamy Greek yogurt and fresh blueberries for a bright, velvety finish.

NUTRITION

377kcal
Protein
28.1g
Fat
21.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 cup Fresh Baby Spinach

1/4 cup Non-fat Greek Yogurt

1/2 cup Fresh Blueberries

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until just wilted.

  • 3

    Pour the liquid egg whites over the spinach, spreading them evenly across the pan.

  • 4

    Cover the skillet with a lid for 2-3 minutes until the egg whites are fully set and opaque.

  • 5

    Carefully fold the omelet in half and slide it onto a plate.

  • 6

    Slice the avocado and place it on top of the omelet.

  • 7

    Serve the non-fat Greek yogurt and fresh blueberries on the side or as a topping for a balanced breakfast.