Egg White Spinach Omelet with Roasted Turkey

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

Egg White Spinach Omelet with Roasted Turkey

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Roasted Turkey

Pan-seared egg whites folded over savory roasted turkey and wilted spinach, served with a side of creamy avocado and toasted sprouted grain bread.

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NUTRITION

297kcal
Protein
28g
Fat
11.8g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Egg Whites

1.4 ounces Roasted Turkey Breast

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

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PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil and heat over medium heat.

  • 2

    Add the fresh spinach to the pan and sauté briefly until just wilted, then remove and set aside.

  • 3

    Pour the egg whites into the skillet, swirling to cover the bottom, and cook until the edges are firm.

  • 4

    Place the roasted turkey and sautéed spinach onto one half of the egg whites.

  • 5

    Carefully fold the omelet in half and cook for another minute until the center is set.

  • 6

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 7

    Slide the omelet onto a plate and serve immediately alongside the avocado toast.

Egg White Spinach Omelet with Roasted Turkey

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

Egg White Spinach Omelet with Roasted Turkey

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Roasted Turkey

Pan-seared egg whites folded over savory roasted turkey and wilted spinach, served with a side of creamy avocado and toasted sprouted grain bread.

NUTRITION

297kcal
Protein
28g
Fat
11.8g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Egg Whites

1.4 ounces Roasted Turkey Breast

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil and heat over medium heat.

  • 2

    Add the fresh spinach to the pan and sauté briefly until just wilted, then remove and set aside.

  • 3

    Pour the egg whites into the skillet, swirling to cover the bottom, and cook until the edges are firm.

  • 4

    Place the roasted turkey and sautéed spinach onto one half of the egg whites.

  • 5

    Carefully fold the omelet in half and cook for another minute until the center is set.

  • 6

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 7

    Slide the omelet onto a plate and serve immediately alongside the avocado toast.