YOUR SOLIN GENERATED RECIPE
Loaded Fresh Veggie Omelette
A vibrant and satisfying omelette bursting with fresh vegetables and a hint of low‐fat cheese, offering a delightful blend of textures and flavors. Enjoy the soft, fluffy eggs paired with crisp bell peppers, juicy tomatoes, earthy mushrooms, and tender spinach, all lightly sautéed in olive oil for a nutritious, protein-packed meal.
INGREDIENTS
2 large Whole Eggs
3 large Egg Whites
1 oz Low-Fat Cheddar Cheese
1 cup Fresh Spinach
1/2 medium Tomato
1/4 cup chopped Bell Pepper
1/4 cup sliced Mushrooms
2 tsp Extra Virgin Olive Oil
PREPARATION
Crack the whole eggs into a bowl and add the egg whites. Whisk together until the mixture is smooth.
Chop the spinach, dice the tomato, bell pepper, and slice the mushrooms.
Heat 2 teaspoons of extra virgin olive oil in a non-stick skillet over medium heat.
Sauté the bell pepper, mushrooms, and tomato for 2-3 minutes until they begin to soften. Add the spinach and cook until just wilted.
Spread the sautéed veggies evenly over the skillet and pour in the egg mixture.
Let the eggs cook undisturbed for a minute, then sprinkle the low-fat cheddar cheese evenly on top.
Cover the skillet with a lid and cook the omelette for another 2-3 minutes, until the eggs are set and the cheese has melted.
Fold the omelette in half, serve warm, and enjoy your nutrient-packed, loaded fresh veggie omelette.