YOUR SOLIN GENERATED RECIPE
Spinach Omelet with Feta Cheese
Fluffy eggs and egg whites folded over sautéed baby spinach and tangy feta cheese for a protein-packed breakfast that feels wonderfully light.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
2 cups baby spinach
1.5 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined 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 remove the spinach from the pan and set aside.
Pour the egg mixture into the same skillet, reducing heat to medium-low.
Use a spatula to gently lift the edges of the eggs, allowing the uncooked portion to flow underneath until the base is set.
Spread the sautéed spinach and crumbled feta cheese over one half of the omelet.
Carefully fold the omelet in half and cook for another 30-60 seconds until the cheese is slightly softened and the eggs are fully cooked.
Slide the omelet onto a plate and serve immediately.