Egg White Spinach Omelette with Feta and Cherry Tomatoes

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

Egg White Spinach Omelette with Feta and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Feta and Cherry Tomatoes

Fluffy egg whites folded over sautéed spinach and tangy feta, served with blistered cherry tomatoes and toasted whole-grain bread for a savory, Mediterranean-inspired start.

Try 7 days free, then $12.99 / mo.

NUTRITION

386kcal
Protein
31.4g
Fat
17.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 ounce Feta Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 slice Whole Wheat Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place a non-stick skillet over medium-high heat and add one teaspoon of olive oil.

  • 2

    Add the cherry tomatoes to the pan and sauté for 3-4 minutes until the skins begin to blister and soften, then remove them from the pan and set aside.

  • 3

    Lower the heat to medium and add the remaining teaspoon of olive oil and the baby spinach, stirring until just wilted.

  • 4

    Pour the liquid egg whites over the spinach, ensuring they spread evenly across the bottom of the pan.

  • 5

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

  • 6

    Sprinkle the crumbled feta cheese over one half of the omelette, then carefully fold the other half over the filling.

  • 7

    Cook for one additional minute to allow the cheese to soften.

  • 8

    Slide the omelette onto a plate and serve with the blistered tomatoes and a slice of toasted whole wheat bread.

Egg White Spinach Omelette with Feta and Cherry Tomatoes

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

Egg White Spinach Omelette with Feta and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Feta and Cherry Tomatoes

Fluffy egg whites folded over sautéed spinach and tangy feta, served with blistered cherry tomatoes and toasted whole-grain bread for a savory, Mediterranean-inspired start.

NUTRITION

386kcal
Protein
31.4g
Fat
17.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 ounce Feta Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 slice Whole Wheat Bread

PREPARATION

  • 1

    Place a non-stick skillet over medium-high heat and add one teaspoon of olive oil.

  • 2

    Add the cherry tomatoes to the pan and sauté for 3-4 minutes until the skins begin to blister and soften, then remove them from the pan and set aside.

  • 3

    Lower the heat to medium and add the remaining teaspoon of olive oil and the baby spinach, stirring until just wilted.

  • 4

    Pour the liquid egg whites over the spinach, ensuring they spread evenly across the bottom of the pan.

  • 5

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

  • 6

    Sprinkle the crumbled feta cheese over one half of the omelette, then carefully fold the other half over the filling.

  • 7

    Cook for one additional minute to allow the cheese to soften.

  • 8

    Slide the omelette onto a plate and serve with the blistered tomatoes and a slice of toasted whole wheat bread.