Egg Omelet with Avocado and Sourdough Toast

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

Egg Omelet with Avocado and Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Egg Omelet with Avocado and Sourdough Toast

A fluffy egg omelet folded with fresh herbs, served alongside toasted sourdough and creamy avocado slices with a crisp side salad.

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NUTRITION

418kcal
Protein
29.8g
Fat
20.4g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.45 cup Liquid Egg Whites

1 slice Sourdough Bread

0.25 medium Avocado

1 teaspoon Olive Oil

1 cup Mixed Greens

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PREPARATION

  • 1

    Whisk the whole eggs and egg whites together in a small bowl with a pinch of sea salt and black pepper.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium heat and pour in the egg mixture.

  • 3

    Gently lift the edges of the omelet with a spatula to let the raw egg flow underneath until the base is set.

  • 4

    Fold the omelet in half and cook for another 30 seconds until the center is just firm.

  • 5

    Toast the sourdough bread until golden and top with thinly sliced avocado.

  • 6

    Toss the mixed greens with the remaining olive oil and a squeeze of fresh lemon juice.

  • 7

    Plate the omelet alongside the avocado toast and the fresh side salad.

Egg Omelet with Avocado and Sourdough Toast

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

Egg Omelet with Avocado and Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Egg Omelet with Avocado and Sourdough Toast

A fluffy egg omelet folded with fresh herbs, served alongside toasted sourdough and creamy avocado slices with a crisp side salad.

NUTRITION

418kcal
Protein
29.8g
Fat
20.4g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.45 cup Liquid Egg Whites

1 slice Sourdough Bread

0.25 medium Avocado

1 teaspoon Olive Oil

1 cup Mixed Greens

PREPARATION

  • 1

    Whisk the whole eggs and egg whites together in a small bowl with a pinch of sea salt and black pepper.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium heat and pour in the egg mixture.

  • 3

    Gently lift the edges of the omelet with a spatula to let the raw egg flow underneath until the base is set.

  • 4

    Fold the omelet in half and cook for another 30 seconds until the center is just firm.

  • 5

    Toast the sourdough bread until golden and top with thinly sliced avocado.

  • 6

    Toss the mixed greens with the remaining olive oil and a squeeze of fresh lemon juice.

  • 7

    Plate the omelet alongside the avocado toast and the fresh side salad.