YOUR SOLIN GENERATED RECIPE
Creamy Three-Cheese Herb Omelet
Whisked eggs and whites folded over a melt-in-your-mouth blend of three cheeses and fresh herbs for a silky, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 oz sharp cheddar cheese
1 oz feta cheese
1 tbsp grated parmesan cheese
0.5 tbsp ghee
0.25 cup fresh baby spinach
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit for about 30 seconds until the edges begin to set.
Use a spatula to gently push the cooked edges toward the center, allowing the raw egg to flow to the empty spaces.
Once the eggs are mostly set but still slightly moist on top, sprinkle the chopped spinach, cheddar, feta, parmesan, and chives evenly over one half of the omelet.
Carefully fold the other half of the omelet over the filling and hold for 30 seconds to allow the cheeses to melt into a gooey center.
Slide the omelet onto a plate and serve immediately while warm.