Name: High-Protein Mushroom and Spinach Omelette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup egg whites; 1 cup sliced mushrooms; 2 cup fresh baby spinach; 0.25 cup diced yellow onion; 1 tsp olive oil; 2 slice sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

High-Protein Mushroom and Spinach Omelette

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

YOUR SOLIN GENERATED RECIPE

High-Protein Mushroom and Spinach Omelette

Fluffy egg whites folded over sautéed earthy mushrooms and wilted spinach, served with toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

Protein

55.3g

Fat

7.6g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cup egg whites

1 cup sliced mushrooms

2 cup fresh baby spinach

0.25 cup diced yellow onion

1 tsp olive oil

2 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Heat the olive oil in a large non-stick skillet over medium heat.
2
Add the diced onions and sliced mushrooms to the pan, sautéing for 5 minutes until the mushrooms are golden and tender.
3
Stir in the fresh baby spinach and cook for 1 minute until just wilted, then remove the vegetable mixture from the pan and set aside.
4
Wipe the skillet clean if necessary and pour in the egg whites, seasoning them with sea salt, black pepper, and garlic powder.
5
Cover the pan with a lid and cook for 3-4 minutes on medium-low heat until the egg whites are set and opaque.
6
Place the sautéed vegetables onto one half of the omelette, fold the other half over, and slide onto a plate.
7
Toast the sprouted grain bread and serve alongside the omelette.