Egg White Omelette with Spinach and Grilled Turkey Breast

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

Egg White Omelette with Spinach and Grilled Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Spinach and Grilled Turkey Breast

Fluffy egg whites folded over sautéed baby spinach and lean grilled turkey breast, finished with creamy avocado and a sprinkle of tangy feta.

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NUTRITION

350kcal
Protein
39.2g
Fat
17.7g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2.5 ounces Grilled Turkey Breast, chopped

2 cups Baby Spinach

1/2 small Avocado, sliced

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Feta Cheese, crumbled

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted, then stir in the chopped turkey breast to warm through.

  • 3

    Remove the spinach and turkey from the pan and set aside.

  • 4

    Wipe the skillet if needed and pour in the liquid egg whites, cooking undisturbed until the edges begin to set.

  • 5

    Gently lift the edges with a spatula to let the uncooked egg flow underneath.

  • 6

    Once the egg whites are mostly opaque and set, place the spinach and turkey mixture onto one half of the omelette.

  • 7

    Fold the other half over the filling and cook for another 30 seconds to ensure the center is firm.

  • 8

    Slide the omelette onto a plate and top with the sliced avocado and crumbled feta cheese.

Egg White Omelette with Spinach and Grilled Turkey Breast

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

Egg White Omelette with Spinach and Grilled Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Spinach and Grilled Turkey Breast

Fluffy egg whites folded over sautéed baby spinach and lean grilled turkey breast, finished with creamy avocado and a sprinkle of tangy feta.

NUTRITION

350kcal
Protein
39.2g
Fat
17.7g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2.5 ounces Grilled Turkey Breast, chopped

2 cups Baby Spinach

1/2 small Avocado, sliced

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Feta Cheese, crumbled

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted, then stir in the chopped turkey breast to warm through.

  • 3

    Remove the spinach and turkey from the pan and set aside.

  • 4

    Wipe the skillet if needed and pour in the liquid egg whites, cooking undisturbed until the edges begin to set.

  • 5

    Gently lift the edges with a spatula to let the uncooked egg flow underneath.

  • 6

    Once the egg whites are mostly opaque and set, place the spinach and turkey mixture onto one half of the omelette.

  • 7

    Fold the other half over the filling and cook for another 30 seconds to ensure the center is firm.

  • 8

    Slide the omelette onto a plate and top with the sliced avocado and crumbled feta cheese.