YOUR SOLIN GENERATED RECIPE
Fluffy Egg and Fresh Veggie Omelette
Delight in a fluffy omelette loaded with fresh vegetables and a hint of melted cheddar. The combination of whole eggs and egg whites creates a light yet protein-packed base, while a medley of bell peppers, spinach, tomatoes, onions, and mushrooms adds vibrant color, crunch, and natural sweetness. Finished with a drizzle of olive oil and a sprinkle of herbs, this omelette balances nutritious ingredients for a satisfying start to your day or a nourishing meal anytime.
INGREDIENTS
3 large whole eggs
3 egg whites
1/2 cup diced red bell pepper
1/2 cup fresh spinach
1/4 cup diced tomatoes
1/4 cup diced onions
1/4 cup sliced mushrooms
1 tsp olive oil
1 oz cheddar cheese, shredded or crumbled
Salt and pepper to taste
PREPARATION
In a bowl, crack the whole eggs and add the egg whites. Whisk them together until the mixture is light and frothy.
Season the egg mixture with a pinch of salt and pepper.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the diced onions and sliced mushrooms to the skillet. Sauté until they become soft and slightly translucent.
Stir in the diced red bell pepper and cook for another 1-2 minutes.
Add the fresh spinach and diced tomatoes. Sauté briefly until the spinach wilts.
Pour the egg mixture evenly over the sautéed vegetables.
Allow the eggs to set around the edges and gently lift with a spatula to let any uncooked egg flow underneath.
Once the bottom is set and the top is still slightly runny, sprinkle the cheddar cheese evenly over one half of the omelette.
Fold the omelette in half and cook for an additional minute until the cheese begins to melt.
Transfer the omelette to a plate and serve hot.