YOUR SOLIN GENERATED RECIPE
Fluffy Egg and Egg White Omelet
Whisked eggs and whites pan-seared into a fluffy omelet filled with salty feta and sautéed vegetables, topped with creamy avocado slices for a rich finish.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
1 oz feta cheese
1 cup baby spinach
0.5 cup cremini mushrooms
0.5 tbsp extra virgin olive oil
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the sliced cremini mushrooms to the skillet and sauté for 3-4 minutes until they are golden brown.
Toss in the baby spinach and cook for about 1 minute until just wilted, then remove the vegetables from the pan and set them aside.
In a medium bowl, vigorously whisk the whole eggs, liquid egg whites, sea salt, and black pepper until the mixture is very frothy and well combined.
Pour the egg mixture into the same skillet; as the edges begin to set, use a spatula to gently lift them and let the raw egg flow underneath.
Once the top of the omelet is mostly set but still slightly moist, sprinkle the sautéed mushrooms, spinach, and crumbled feta over one half.
Carefully fold the omelet in half and cook for another 60 seconds to melt the cheese.
Slide the omelet onto a plate and garnish with the fresh avocado slices before serving.