YOUR SOLIN GENERATED RECIPE
Fluffy Four-Cheese Veggie-Loaded Omelette
Savor a light yet indulgent omelette packed with vibrant veggies and a quartet of melty cheeses. This dish offers a perfect balance of richness from cheeses and freshness from garden vegetables, making it a versatile meal for breakfast, lunch, or dinner.
INGREDIENTS
3 large eggs
1 large egg white
0.5 oz Cheddar Cheese
0.5 oz Part-Skim Mozzarella
0.5 oz Feta Cheese
0.5 oz Swiss Cheese
0.5 cup Baby Spinach
0.25 cup diced Tomato
0.25 cup diced Bell Pepper
0.25 cup diced Red Onion
Salt & Black Pepper to taste
1 tsp Olive Oil
PREPARATION
Crack the eggs and egg white into a bowl, season with salt and pepper, and whisk until well combined.
Preheat a non-stick skillet over medium heat and add the olive oil.
Sauté the diced red onion and bell pepper for about 2 minutes until they begin to soften.
Add the tomato and spinach to the skillet and cook for another 1-2 minutes until the spinach wilts slightly.
Pour the egg mixture evenly over the sautéed vegetables, allowing it to spread evenly.
Sprinkle the Cheddar, Mozzarella, Feta, and Swiss cheeses evenly over the eggs.
Let the omelette cook until the edges begin to set, then carefully fold it in half.
Cook for another minute to ensure the cheese melts and the omelette is fully set.
Slide the omelette onto a plate and serve immediately.