Fluffy Mushroom and Egg White Omelette

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

Fluffy Mushroom and Egg White Omelette

YOUR SOLIN GENERATED RECIPE

Fluffy Mushroom and Egg White Omelette

Pan-seared cremini mushrooms folded into a light and airy egg white blend, creating a savory and golden-brown breakfast classic.

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NUTRITION

454kcal
Protein
44.9g
Fat
25.3g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

8 large egg whites

2.5 cups cremini mushrooms

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Clean and thinly slice the cremini mushrooms.

  • 2

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 3

    Sauté mushrooms until they are deeply browned and all moisture has evaporated.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until frothy and well-combined.

  • 5

    Season the egg mixture with sea salt and black pepper.

  • 6

    Pour the eggs over the mushrooms in the skillet, reducing heat to medium-low.

  • 7

    Cover with a lid for 3-4 minutes until the top is set and the bottom is golden.

  • 8

    Carefully fold the omelette in half and slide onto a plate to serve.

Fluffy Mushroom and Egg White Omelette

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

Fluffy Mushroom and Egg White Omelette

YOUR SOLIN GENERATED RECIPE

Fluffy Mushroom and Egg White Omelette

Pan-seared cremini mushrooms folded into a light and airy egg white blend, creating a savory and golden-brown breakfast classic.

NUTRITION

454kcal
Protein
44.9g
Fat
25.3g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

8 large egg whites

2.5 cups cremini mushrooms

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Clean and thinly slice the cremini mushrooms.

  • 2

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 3

    Sauté mushrooms until they are deeply browned and all moisture has evaporated.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until frothy and well-combined.

  • 5

    Season the egg mixture with sea salt and black pepper.

  • 6

    Pour the eggs over the mushrooms in the skillet, reducing heat to medium-low.

  • 7

    Cover with a lid for 3-4 minutes until the top is set and the bottom is golden.

  • 8

    Carefully fold the omelette in half and slide onto a plate to serve.