Egg White Omelet with Spinach and Turkey Breast

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

Egg White Omelet with Spinach and Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Spinach and Turkey Breast

Pan-seared egg whites folded over savory turkey and wilted spinach, served with fresh avocado slices for a rich, buttery finish.

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NUTRITION

390kcal
Protein
31.1g
Fat
25.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Liquid Egg Whites

1.5 ounces Roasted Turkey Breast, chopped

1 cup Fresh Baby Spinach

1/2 medium Avocado, sliced

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then temporarily remove the spinach from the pan.

  • 3

    Pour the liquid egg whites into the same skillet, spreading them evenly across the bottom.

  • 4

    Allow the egg whites to cook undisturbed for 2-3 minutes until the edges are set and the center is mostly firm.

  • 5

    Layer the chopped turkey breast and the sautéed spinach onto one half of the omelet.

  • 6

    Carefully fold the other half of the egg whites over the filling and cook for an additional 30 seconds to heat through.

  • 7

    Slide the omelet onto a plate and top with the fresh avocado slices before serving.

Egg White Omelet with Spinach and Turkey Breast

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

Egg White Omelet with Spinach and Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Spinach and Turkey Breast

Pan-seared egg whites folded over savory turkey and wilted spinach, served with fresh avocado slices for a rich, buttery finish.

NUTRITION

390kcal
Protein
31.1g
Fat
25.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Liquid Egg Whites

1.5 ounces Roasted Turkey Breast, chopped

1 cup Fresh Baby Spinach

1/2 medium Avocado, sliced

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then temporarily remove the spinach from the pan.

  • 3

    Pour the liquid egg whites into the same skillet, spreading them evenly across the bottom.

  • 4

    Allow the egg whites to cook undisturbed for 2-3 minutes until the edges are set and the center is mostly firm.

  • 5

    Layer the chopped turkey breast and the sautéed spinach onto one half of the omelet.

  • 6

    Carefully fold the other half of the egg whites over the filling and cook for an additional 30 seconds to heat through.

  • 7

    Slide the omelet onto a plate and top with the fresh avocado slices before serving.