YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Omelet with Greek Yogurt
A fluffy egg white omelet folded with sautéed spinach and tangy Greek yogurt, served with sprouted toast and slices of buttery avocado.
INGREDIENTS
2/3 cup Egg Whites
2 cups Fresh Spinach
1/4 cup Non-fat Greek Yogurt
1 slice Sprouted Grain Bread
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Remove the spinach from the pan and set it aside in a small bowl.
Whisk the egg whites in a separate bowl until they are slightly frothy.
Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg whites, cooking until the edges are firm and the center is nearly set.
Spread the Greek yogurt and the sautéed spinach over one half of the omelet.
Carefully fold the omelet in half and cook for an additional minute to warm the filling through.
Toast the sprouted grain bread and top it with the sliced avocado.
Slide the omelet onto a plate and serve immediately alongside the avocado toast.