Name: Mushroom and Greek Yogurt Omelette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 tbsp olive oil; 2 cup cremini mushrooms; 1 large egg; 11 large egg whites; 1 tbsp Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Mushroom and Greek Yogurt Omelette

Pan-seared cremini mushrooms folded into a fluffy egg white omelette, finished with a dollop of creamy Greek yogurt for a rich, velvety texture.

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NUTRITION

Protein

51.6g

Fat

18.9g

Carbs

10.9g

SERVINGS

1 serving

INGREDIENTS

1.25 tbsp olive oil

2 cup cremini mushrooms

1 large egg

11 large egg whites

1 tbsp Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the olive oil in a large non-stick skillet over medium heat.
2
Add the sliced cremini mushrooms and sauté for 5-7 minutes until they are golden brown and tender.
3
In a medium bowl, whisk together the whole egg, egg whites, sea salt, and black pepper until well combined.
4
Pour the egg mixture into the skillet over the mushrooms, tilting the pan to ensure even coverage.
5
Cook for 3-4 minutes until the edges are set and the center is mostly firm, then carefully fold the omelette in half.
6
Slide the omelette onto a plate and garnish with the Greek yogurt before serving.