YOUR SOLIN GENERATED RECIPE
Cheesy Egg White Omelette with Sautéed Spinach and Fresh Berries
Fluffy egg whites folded over tender sautéed spinach and melted sharp cheddar, served with a side of vibrant, juicy berries.
INGREDIENTS
0.75 cup Liquid Egg Whites
1 ounce Sharp Cheddar Cheese, shredded
2 cups Baby Spinach
0.5 cup Fresh Blueberries
1 teaspoon Avocado Oil
PREPARATION
Heat a non-stick skillet over medium heat and add half of the avocado oil.
Add the baby spinach to the pan and sauté until just wilted, then remove the spinach and set it aside.
Wipe the pan clean if necessary, add the remaining oil, and pour in the liquid egg whites.
Allow the egg whites to cook undisturbed for 2-3 minutes until the edges are set and the center is firm.
Distribute the shredded cheddar cheese and the sautéed spinach evenly over one half of the omelette.
Carefully fold the other half of the omelette over the filling and cook for another 60 seconds until the cheese is melted.
Slide the omelette onto a plate and serve immediately with the fresh blueberries on the side.