YOUR SOLIN GENERATED RECIPE
Fluffy Three-Cheese Omelette
Pan-seared whisked eggs and cottage cheese create a velvety omelette filled with sharp cheddar, feta, and parmesan for a protein-packed, melt-in-your-mouth breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup low-fat cottage cheese
0.5 ounce sharp cheddar cheese
0.5 ounce feta cheese
1 tablespoon grated parmesan cheese
1 teaspoon ghee
0.25 teaspoon sea salt
0.25 teaspoon black pepper
1 tablespoon fresh chives
PREPARATION
Place the eggs, egg whites, cottage cheese, salt, and pepper in a blender and pulse until the mixture is completely smooth and aerated.
Heat the ghee in a 10-inch non-stick skillet over medium-low heat until shimmering.
Pour the egg mixture into the skillet, letting it sit undisturbed for about 30 seconds until the edges begin to set.
Use a silicone spatula to gently lift the edges, tilting the pan to let the uncooked egg flow underneath.
Once the top is mostly set but still slightly moist, sprinkle the cheddar, feta, and parmesan cheese over one half of the omelette.
Fold the omelette in half, cover the pan with a lid, and cook for 1 minute to ensure the cheese is fully melted.
Slide the omelette onto a plate and garnish with finely chopped fresh chives before serving.