Egg White Omelet with Shrimp and Fresh Herbs

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

Egg White Omelet with Shrimp and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Shrimp and Fresh Herbs

Fluffy egg whites folded over succulent ginger-garlic shrimp and fresh Thai basil, served with a side of jasmine rice and creamy avocado.

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NUTRITION

388kcal
Protein
30.9g
Fat
15g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

100g Egg Whites

2.5 oz Cooked Shrimp

1/2 cup Cooked Jasmine Rice

60g Fresh Avocado

1 tsp Coconut Oil

1 cup Baby Bok Choy, chopped

2 tbsp Fresh Thai Basil and Cilantro

1 tsp minced Ginger

1 tsp minced Garlic

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PREPARATION

  • 1

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

  • 2

    Add the minced ginger, garlic, and chopped baby bok choy, sautéing until the greens are slightly wilted.

  • 3

    Toss in the shrimp just to warm through and season with a splash of coconut aminos if desired, then remove the mixture from the pan and set aside.

  • 4

    Wipe the pan and heat the remaining coconut oil.

  • 5

    Whisk the egg whites with the chopped Thai basil and cilantro, then pour into the skillet.

  • 6

    Cook the egg whites undisturbed until the edges are set, then carefully place the shrimp and bok choy mixture on one half.

  • 7

    Fold the omelet over the filling and slide onto a plate.

  • 8

    Serve alongside the warm jasmine rice and sliced avocado for a complete Southeast Asian inspired breakfast.

Egg White Omelet with Shrimp and Fresh Herbs

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

Egg White Omelet with Shrimp and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Egg White Omelet with Shrimp and Fresh Herbs

Fluffy egg whites folded over succulent ginger-garlic shrimp and fresh Thai basil, served with a side of jasmine rice and creamy avocado.

NUTRITION

388kcal
Protein
30.9g
Fat
15g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

100g Egg Whites

2.5 oz Cooked Shrimp

1/2 cup Cooked Jasmine Rice

60g Fresh Avocado

1 tsp Coconut Oil

1 cup Baby Bok Choy, chopped

2 tbsp Fresh Thai Basil and Cilantro

1 tsp minced Ginger

1 tsp minced Garlic

PREPARATION

  • 1

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

  • 2

    Add the minced ginger, garlic, and chopped baby bok choy, sautéing until the greens are slightly wilted.

  • 3

    Toss in the shrimp just to warm through and season with a splash of coconut aminos if desired, then remove the mixture from the pan and set aside.

  • 4

    Wipe the pan and heat the remaining coconut oil.

  • 5

    Whisk the egg whites with the chopped Thai basil and cilantro, then pour into the skillet.

  • 6

    Cook the egg whites undisturbed until the edges are set, then carefully place the shrimp and bok choy mixture on one half.

  • 7

    Fold the omelet over the filling and slide onto a plate.

  • 8

    Serve alongside the warm jasmine rice and sliced avocado for a complete Southeast Asian inspired breakfast.