Egg White Omelette with Turkey Bacon and Spinach

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

Egg White Omelette with Turkey Bacon and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Turkey Bacon and Spinach

A fluffy egg white omelette folded over sautéed spinach and crispy turkey bacon, served with a side of creamy Greek yogurt topped with crunchy toasted walnuts.

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NUTRITION

515kcal
Protein
36.2g
Fat
37.2g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 slices Turkey Bacon

1 cup Fresh Spinach

0.25 cup Nonfat Plain Greek Yogurt

1 ounce Walnuts

1 teaspoon Olive Oil

0.25 medium Avocado

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PREPARATION

  • 1

    Place the turkey bacon in a non-stick skillet over medium heat and cook until browned and crisp.

  • 2

    Remove the bacon, chop it into bite-sized pieces, and set aside.

  • 3

    Add olive oil to the same skillet and sauté the fresh spinach until just wilted.

  • 4

    Pour the liquid egg whites into the skillet, covering the spinach evenly.

  • 5

    Cook until the edges are set, then place the chopped turkey bacon on one half and fold the omelette over.

  • 6

    Transfer the omelette to a plate and serve alongside the nonfat Greek yogurt topped with chopped walnuts and sliced avocado.

Egg White Omelette with Turkey Bacon and Spinach

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

Egg White Omelette with Turkey Bacon and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Turkey Bacon and Spinach

A fluffy egg white omelette folded over sautéed spinach and crispy turkey bacon, served with a side of creamy Greek yogurt topped with crunchy toasted walnuts.

NUTRITION

515kcal
Protein
36.2g
Fat
37.2g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 slices Turkey Bacon

1 cup Fresh Spinach

0.25 cup Nonfat Plain Greek Yogurt

1 ounce Walnuts

1 teaspoon Olive Oil

0.25 medium Avocado

PREPARATION

  • 1

    Place the turkey bacon in a non-stick skillet over medium heat and cook until browned and crisp.

  • 2

    Remove the bacon, chop it into bite-sized pieces, and set aside.

  • 3

    Add olive oil to the same skillet and sauté the fresh spinach until just wilted.

  • 4

    Pour the liquid egg whites into the skillet, covering the spinach evenly.

  • 5

    Cook until the edges are set, then place the chopped turkey bacon on one half and fold the omelette over.

  • 6

    Transfer the omelette to a plate and serve alongside the nonfat Greek yogurt topped with chopped walnuts and sliced avocado.