YOUR SOLIN GENERATED RECIPE
Fluffy Spinach and Feta Omelette
Pan-seared eggs whisked with Greek yogurt and folded over vibrant baby spinach and tangy feta for a fluffy, savory meal that melts in your mouth.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup nonfat Greek yogurt
2 cups baby spinach
1.5 oz feta cheese
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh dill
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly aerated.
Heat the extra virgin olive oil in a 10-inch non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then spread it evenly across the pan.
Pour the egg mixture over the spinach, tilting the pan to ensure the eggs cover the entire surface.
Let the eggs cook undisturbed for 2-3 minutes until the edges are set and the bottom is golden.
Sprinkle the crumbled feta cheese and fresh dill over one half of the omelette.
Carefully slide a spatula under the plain half and fold it over the filling.
Cook for an additional 1 minute to allow the cheese to soften and the center to finish setting, then slide onto a plate and serve immediately.