Egg White Spinach Omelette with Low-Fat Turkey and Roasted Tomatoes

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

Egg White Spinach Omelette with Low-Fat Turkey and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Low-Fat Turkey and Roasted Tomatoes

Pan-seared egg whites folded with lean turkey and fresh spinach, served alongside oven-roasted cherry tomatoes for a juicy, concentrated burst of flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

297kcal
Protein
31.9g
Fat
15.3g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1 large Whole Egg

2 oz Low-Fat Turkey Breast, chopped

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

2 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cherry tomatoes with one teaspoon of olive oil and a pinch of sea salt on a small baking sheet.

  • 3

    Roast the tomatoes for 10-12 minutes until they are blistered and soft.

  • 4

    While the tomatoes roast, whisk the egg whites and the whole egg together in a small bowl until well combined.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 6

    Add the chopped turkey and spinach to the skillet and sauté for 2 minutes until the spinach is wilted.

  • 7

    Pour the egg mixture into the skillet, tilting the pan to ensure the eggs cover the turkey and spinach evenly.

  • 8

    Cook for 3-4 minutes until the edges are firm and the center is set, then gently fold the omelette in half.

  • 9

    Slide the omelette onto a plate and serve immediately with the roasted tomatoes on the side.

Egg White Spinach Omelette with Low-Fat Turkey and Roasted Tomatoes

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

Egg White Spinach Omelette with Low-Fat Turkey and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Low-Fat Turkey and Roasted Tomatoes

Pan-seared egg whites folded with lean turkey and fresh spinach, served alongside oven-roasted cherry tomatoes for a juicy, concentrated burst of flavor.

NUTRITION

297kcal
Protein
31.9g
Fat
15.3g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1 large Whole Egg

2 oz Low-Fat Turkey Breast, chopped

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cherry tomatoes with one teaspoon of olive oil and a pinch of sea salt on a small baking sheet.

  • 3

    Roast the tomatoes for 10-12 minutes until they are blistered and soft.

  • 4

    While the tomatoes roast, whisk the egg whites and the whole egg together in a small bowl until well combined.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 6

    Add the chopped turkey and spinach to the skillet and sauté for 2 minutes until the spinach is wilted.

  • 7

    Pour the egg mixture into the skillet, tilting the pan to ensure the eggs cover the turkey and spinach evenly.

  • 8

    Cook for 3-4 minutes until the edges are firm and the center is set, then gently fold the omelette in half.

  • 9

    Slide the omelette onto a plate and serve immediately with the roasted tomatoes on the side.