YOUR SOLIN GENERATED RECIPE
Fluffy Omelet with Fresh Herbs and Sautéed Mushrooms
Enjoy a delicious, protein-packed omelet filled with fluffy whole eggs, extra egg whites, melted cheddar, and a medley of fresh herbs, paired with perfectly sautéed mushrooms. This dish offers a light yet satisfying meal with vibrant flavors and a delightful texture, ideal for fueling your day.
INGREDIENTS
3 large whole eggs
2 large egg whites
1/4 cup shredded cheddar cheese
1 cup sliced white button mushrooms
1 tsp olive oil
2 tbsp skim milk
2 tbsp chopped fresh herbs (parsley & chives)
PREPARATION
In a bowl, whisk together the whole eggs, egg whites, and skim milk until well combined.
Stir in the chopped fresh herbs.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the sliced mushrooms and sauté for 3-4 minutes until they become tender and lightly browned.
Pour the egg mixture evenly over the mushrooms in the skillet.
Allow the eggs to set for a minute before gently lifting the edges to let uncooked egg flow to the edges.
When the omelet is mostly set, sprinkle the shredded cheddar cheese over one half.
Fold the omelet in half and cook for another 1-2 minutes until the cheese melts and the eggs are fully cooked.
Slide the omelet onto a plate and serve warm.