Crispy Egg White Omelet with Turkey and Spinach

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

Crispy Egg White Omelet with Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Egg White Omelet with Turkey and Spinach

Pan-seared egg whites folded over savory turkey and wilted spinach, finished with a dusting of parmesan for a golden, crispy crust.

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NUTRITION

380kcal
Protein
27.7g
Fat
26.8g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1 oz Lean Turkey Breast

1 cup Fresh Spinach

1/2 medium Avocado

1 tbsp Shredded Parmesan

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

  • 2

    Add the turkey and spinach to the pan, sautéing for two minutes until the spinach is wilted, then set aside on a plate.

  • 3

    Pour the egg whites into the same hot skillet, swirling to cover the bottom completely.

  • 4

    Sprinkle the shredded parmesan around the edges of the egg whites to create a toasted, lacy border.

  • 5

    Place the turkey and spinach mixture on one half of the omelet once the egg whites are set.

  • 6

    Fold the omelet in half and continue cooking until the bottom is deeply golden and crisp.

  • 7

    Slide onto a plate and serve immediately with fresh sliced avocado on top.

Crispy Egg White Omelet with Turkey and Spinach

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

Crispy Egg White Omelet with Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Egg White Omelet with Turkey and Spinach

Pan-seared egg whites folded over savory turkey and wilted spinach, finished with a dusting of parmesan for a golden, crispy crust.

NUTRITION

380kcal
Protein
27.7g
Fat
26.8g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1 oz Lean Turkey Breast

1 cup Fresh Spinach

1/2 medium Avocado

1 tbsp Shredded Parmesan

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

  • 2

    Add the turkey and spinach to the pan, sautéing for two minutes until the spinach is wilted, then set aside on a plate.

  • 3

    Pour the egg whites into the same hot skillet, swirling to cover the bottom completely.

  • 4

    Sprinkle the shredded parmesan around the edges of the egg whites to create a toasted, lacy border.

  • 5

    Place the turkey and spinach mixture on one half of the omelet once the egg whites are set.

  • 6

    Fold the omelet in half and continue cooking until the bottom is deeply golden and crisp.

  • 7

    Slide onto a plate and serve immediately with fresh sliced avocado on top.