Name: Egg White Veggie Omelette with Greek Yogurt and Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/2 cup Low-fat Greek Yogurt; 1/2 cup Fresh Blueberries; 1 cup Fresh Spinach; 1/2 cup Sliced White Mushrooms; 1/2 medium Avocado; 1 teaspoon Extra Virgin Olive Oil

Egg White Veggie Omelette with Greek Yogurt and Fresh Berries

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelette with Greek Yogurt and Fresh Berries

Sautéed spinach and mushrooms folded into a light egg white omelette, served with creamy Greek yogurt, fresh berries, and slices of buttery avocado.

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NUTRITION

Protein

33.8g

Fat

18.9g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-fat Greek Yogurt

1/2 cup Fresh Blueberries

1 cup Fresh Spinach

1/2 cup Sliced White Mushrooms

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the sliced mushrooms to the pan and sauté for 3-4 minutes until golden brown.
3
Toss in the fresh spinach and cook just until wilted, about 1 minute.
4
Pour the egg whites over the vegetables and cook undisturbed until the edges begin to set.
5
Gently lift the edges with a spatula, allowing uncooked egg to flow underneath, then fold the omelette in half.
6
Transfer the omelette to a plate and serve alongside the Greek yogurt and fresh blueberries.
7
Top the omelette with sliced avocado and a pinch of sea salt if desired.