YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Omelette with Feta and Tomato
Fluffy egg whites folded over sautéed spinach, juicy tomatoes, and tangy feta cheese, served with toasted whole grain bread for a satisfyingly salty finish.
INGREDIENTS
200g Liquid Egg Whites
1.5 oz Feta Cheese
2 cups Fresh Spinach
1/2 cup Chopped Tomato
1.5 tsp Extra Virgin Olive Oil
1 slice Whole Wheat Bread
PREPARATION
Heat half a teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach and chopped tomatoes to the pan and sauté until the spinach is wilted and the tomatoes are softened.
Remove the sautéed vegetables from the pan and set them aside on a plate.
Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.
Pour the liquid egg whites into the skillet and let them cook undisturbed until the edges are firm and the center is mostly set.
Place the sautéed spinach, tomatoes, and crumbled feta cheese onto one half of the egg whites.
Carefully fold the other half of the omelette over the filling and cook for an additional minute to warm the cheese.
Slide the omelette onto a plate and serve immediately with a slice of toasted whole wheat bread.