Egg White Spinach Omelette with Turkey and Sautéed Mushrooms

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

Egg White Spinach Omelette with Turkey and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Turkey and Sautéed Mushrooms

Sautéed mushrooms and turkey folded into a fluffy egg white omelette with fresh spinach and topped with creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

327kcal
Protein
28g
Fat
21g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

1 ounce Lean Turkey Breast

1 cup sliced White Button Mushrooms

1 cup Fresh Spinach

1 tablespoon Avocado Oil

0.25 medium Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat half of the avocado oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are tender and golden.

  • 3

    Stir in the spinach and turkey, cooking just until the spinach is wilted and the turkey is warmed through.

  • 4

    Remove the mushroom and turkey mixture from the pan and set it aside on a small plate.

  • 5

    Wipe the skillet clean, add the remaining oil, and pour in the egg whites.

  • 6

    Cook the egg whites undisturbed until the edges are set and the center is mostly firm.

  • 7

    Place the sautéed mixture onto one half of the omelette and carefully fold the other half over.

  • 8

    Slide the omelette onto a plate and finish with fresh slices of creamy avocado.

Egg White Spinach Omelette with Turkey and Sautéed Mushrooms

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

Egg White Spinach Omelette with Turkey and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Turkey and Sautéed Mushrooms

Sautéed mushrooms and turkey folded into a fluffy egg white omelette with fresh spinach and topped with creamy avocado.

NUTRITION

327kcal
Protein
28g
Fat
21g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

1 ounce Lean Turkey Breast

1 cup sliced White Button Mushrooms

1 cup Fresh Spinach

1 tablespoon Avocado Oil

0.25 medium Avocado

PREPARATION

  • 1

    Heat half of the avocado oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they are tender and golden.

  • 3

    Stir in the spinach and turkey, cooking just until the spinach is wilted and the turkey is warmed through.

  • 4

    Remove the mushroom and turkey mixture from the pan and set it aside on a small plate.

  • 5

    Wipe the skillet clean, add the remaining oil, and pour in the egg whites.

  • 6

    Cook the egg whites undisturbed until the edges are set and the center is mostly firm.

  • 7

    Place the sautéed mixture onto one half of the omelette and carefully fold the other half over.

  • 8

    Slide the omelette onto a plate and finish with fresh slices of creamy avocado.