YOUR SOLIN GENERATED RECIPE
Fluffy Spinach Mushroom Egg White Omelette
Sautéed mushrooms and spinach are folded into fluffy egg whites and topped with tangy feta cheese for a savory, protein-packed meal.
INGREDIENTS
1.25 cup liquid egg whites
1 large egg
1 cup cremini mushrooms
2 cup baby spinach
1 oz feta cheese
1 tsp extra virgin olive oil
1 slice whole grain bread
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the sliced mushrooms and sauté for 4-5 minutes until they are golden brown and tender.
Add the baby spinach to the skillet and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the liquid egg whites, whole egg, sea salt, and black pepper until the mixture is frothy.
Wipe the skillet clean if necessary and pour in the egg mixture, allowing it to cook undisturbed for 2 minutes until the edges begin to set.
Gently lift the edges of the omelette with a spatula to let the uncooked egg flow underneath.
Once the top is mostly set, spread the sautéed vegetables and crumbled feta cheese over one half of the omelette.
Carefully fold the omelette in half and cook for 1 more minute until the cheese is slightly softened.
Slide the omelette onto a plate, garnish with fresh chives, and serve with a toasted slice of whole grain bread.