Name: Egg White Vegetable Omelette with Greek Yogurt and Turkey Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 2 slices Turkey Bacon; 0.25 cup Nonfat Plain Greek Yogurt; 1 cup Fresh Spinach; 0.25 cup Red Bell Pepper; 0.25 cup White Mushrooms; 0.5 item Avocado; 1 teaspoon Olive Oil; 1 slice Whole Wheat Bread

Egg White Vegetable Omelette with Greek Yogurt and Turkey Bacon

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

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Omelette with Greek Yogurt and Turkey Bacon

A skillet-cooked egg white omelette stuffed with sautéed peppers and spinach, served with Greek yogurt and turkey bacon that is perfectly crispy.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37.5g

Fat

23.4g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 slices Turkey Bacon

0.25 cup Nonfat Plain Greek Yogurt

1 cup Fresh Spinach

0.25 cup Red Bell Pepper

0.25 cup White Mushrooms

0.5 item Avocado

1 teaspoon Olive Oil

1 slice Whole Wheat Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the edges are browned and crispy.
2
Remove the bacon from the skillet and set aside on a paper towel, then add the olive oil to the same pan.
3
Sauté the diced bell peppers and mushrooms in the olive oil until they are tender and slightly golden.
4
Add the fresh spinach to the skillet and toss until just wilted, then remove the vegetable mixture and set aside.
5
Wipe the skillet clean if necessary and pour in the egg whites over medium-low heat, covering with a lid until the top is set.
6
Spread the sautéed vegetables over one half of the omelette, fold it in half, and slide it onto a plate.
7
Serve the omelette with the crispy turkey bacon, a slice of toasted whole wheat bread, and a side of Greek yogurt topped with sliced avocado.