YOUR SOLIN GENERATED RECIPE
Spinach and Cheese Egg White Omelette
Lightly whisked egg whites folded over sautéed baby spinach and red peppers, finished with a sprinkle of tangy feta cheese for a salty, melty bite.
INGREDIENTS
0.4 cup Egg Whites
1 tablespoon Feta Cheese
1 cup Baby Spinach
2 tablespoons Red Bell Pepper, diced
1 tablespoon Avocado Oil
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the diced red bell pepper and sauté for 2-3 minutes until slightly softened.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet if necessary and ensure it is still lightly coated with the remaining oil.
Pour the egg whites into the skillet, letting them spread evenly across the bottom.
As the edges begin to set, use a spatula to gently lift them, allowing the uncooked whites to flow underneath.
Once the top is nearly set, spread the sautéed vegetables and feta cheese over one half of the omelette.
Carefully fold the other half over the filling and cook for another 30 seconds to melt the cheese.
Slide the omelette onto a plate and serve immediately.