YOUR SOLIN GENERATED RECIPE
Fluffy Egg White Omelet with Fresh Herbs and Sautéed Mushrooms
A light yet satisfying egg white omelet loaded with aromatic fresh herbs and savory sautéed mushrooms, finished with a sprinkle of tangy feta. Perfect for a nutritious start or balanced meal at any time of day.
INGREDIENTS
1.5 cups Egg Whites
100g White Button Mushrooms
1/4 cup Mixed Fresh Herbs
1 tsp Olive Oil
1 oz Crumbled Feta Cheese
Salt and Black Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Slice the mushrooms and add them to the skillet, sautéing until they soften and get lightly browned, about 4-5 minutes. Season with a pinch of salt and pepper.
While the mushrooms are cooking, whisk the egg whites in a bowl along with the chopped fresh herbs and a little salt and pepper.
Pour the egg white mixture into the skillet over the mushrooms, allowing it to evenly distribute. Let the eggs set around the edges.
Once the edges begin to lift, gently fold the omelet in half and let cook another minute to ensure the center is set.
Slide the omelet onto a plate and sprinkle crumbled feta cheese on top before serving.