Name: Egg White Veggie Omelette with Greek Yogurt and Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 1 cup Fresh Spinach; 0.5 cup Sliced Mushrooms; 0.25 cup Chopped Red Bell Pepper; 0.33 cup Nonfat Plain Greek Yogurt; 0.5 cup Fresh Raspberries; 0.5 cup Fresh Blueberries; 1 tsp Avocado Oil; 0.5 oz Chopped Walnuts

Egg White Veggie Omelette with Greek Yogurt and Fresh Berries

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Greek Yogurt and Fresh Berries

Fluffy egg whites folded over sautéed spinach and peppers, paired with a side of creamy Greek yogurt and fresh berries topped with toasted walnuts.

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NUTRITION

Protein

33.4g

Fat

15.1g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

1 cup Fresh Spinach

0.5 cup Sliced Mushrooms

0.25 cup Chopped Red Bell Pepper

0.33 cup Nonfat Plain Greek Yogurt

0.5 cup Fresh Raspberries

0.5 cup Fresh Blueberries

1 tsp Avocado Oil

0.5 oz Chopped Walnuts

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PREPARATION

1
Heat avocado oil in a non-stick skillet over medium heat.
2
Add the mushrooms and red bell peppers, sautéing for 3-4 minutes until softened.
3
Add the spinach to the skillet and cook just until wilted.
4
Pour the egg whites over the vegetables and reduce heat to medium-low.
5
Cover the pan for 2 minutes to allow the egg whites to set evenly.
6
Gently fold the omelette in half and slide onto a plate.
7
In a small bowl, portion out the Greek yogurt and top with fresh raspberries, blueberries, and chopped walnuts.
8
Serve the warm omelette alongside the chilled yogurt and berry bowl.