Name: Mushroom and Egg White Omelette with Savory Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Egg; 4 large Egg whites; 1 cup Cremini mushrooms; 1.25 cups Cooked lentils; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh thyme; 2 tbsp Vegetable broth; 0.5 cup Baby spinach

Mushroom and Egg White Omelette with Savory Lentils

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

YOUR SOLIN GENERATED RECIPE

Mushroom and Egg White Omelette with Savory Lentils

Fluffy egg white omelette folded over savory sautéed mushrooms and served with a side of seasoned lentils for a protein-packed, earthy meal.

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NUTRITION

Protein

43.8g

Fat

6.3g

Carbs

52.3g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

4 large Egg whites

1 cup Cremini mushrooms

1.25 cups Cooked lentils

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

2 tbsp Vegetable broth

0.5 cup Baby spinach

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PREPARATION

1
In a small non-stick skillet, heat the vegetable broth over medium heat.
2
Add the sliced mushrooms and thyme, sautéing until the mushrooms are tender and the liquid has evaporated.
3
In a bowl, whisk together the whole egg and egg whites until well combined.
4
Remove the mushrooms from the pan and set aside; wipe the pan clean.
5
Pour the egg mixture into the pan and cook over medium-low heat until the edges are set.
6
Place the mushrooms and baby spinach on one half of the omelette, then fold the other half over.
7
Warm the pre-cooked lentils in a separate pot or microwave and season with salt and pepper.
8
Slide the omelette onto a plate and serve alongside the warm lentils.