Name: Garden Vegetable Egg White Omelette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Liquid egg whites; 1 cup Fresh baby spinach; 0.5 cup Red bell pepper; 0.5 cup Cremini mushrooms; 0.25 cup Red onion; 1 tsp Extra virgin olive oil; 1 oz Feta cheese; 0.5 whole Avocado; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Garden Vegetable Egg White Omelette

Sautéed garden vegetables folded into fluffy egg whites with tangy feta cheese and served with creamy sliced avocado.

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NUTRITION

Protein

49.6g

Fat

21.9g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Liquid egg whites

1 cup Fresh baby spinach

0.5 cup Red bell pepper

0.5 cup Cremini mushrooms

0.25 cup Red onion

1 tsp Extra virgin olive oil

1 oz Feta cheese

0.5 whole Avocado

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Prep the vegetables by finely dicing the red onion and bell pepper, and thinly slicing the cremini mushrooms.
2
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
3
Add the onion, bell pepper, and mushrooms to the pan, sautéing for 4-5 minutes until the vegetables are tender and the onions are translucent.
4
Toss in the fresh baby spinach and cook for 1 minute until just wilted, then season the mixture with sea salt and black pepper.
5
Pour the liquid egg whites evenly over the vegetable mixture, reducing the heat to medium-low.
6
Cover the skillet with a lid for 3-4 minutes to allow the egg whites to set completely without flipping.
7
Sprinkle the crumbled feta cheese over one half of the omelette.
8
Carefully fold the omelette in half using a silicone spatula and slide it onto a plate.
9
Top with the fresh avocado slices and serve immediately.