YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Omelette
Whisked eggs and egg whites folded over a velvety spinach and feta filling, served with creamy avocado slices for a satisfying start to your day.
INGREDIENTS
2 large eggs
0.75 cup egg whites
0.25 cup Greek yogurt
1 oz feta cheese
1 cup baby spinach
1 tsp extra virgin olive oil
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
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 frothy.
Heat the extra virgin olive oil in a 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 and reduce the heat to medium-low, allowing the eggs to set for 3-4 minutes.
Sprinkle the crumbled feta cheese over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another 1 minute until the cheese is slightly softened.
Slide the omelette onto a plate and garnish with fresh chives.
Serve immediately with the fresh avocado slices on the side.