YOUR SOLIN GENERATED RECIPE
Garden Vegetable Omelette with Herbs
Sautéed earthy mushrooms and crisp bell peppers folded into fluffy whisked eggs and egg whites for a protein-rich meal topped with fresh herbs.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup sliced cremini mushrooms
0.5 cup diced red bell pepper
1 tsp extra virgin olive oil
1 oz crumbled feta cheese
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the sliced cremini mushrooms and diced red bell pepper to the skillet, sautéing for 5-6 minutes until the mushrooms are browned and the peppers are tender.
Remove the vegetables from the pan and set them aside on a small plate.
Wipe the skillet clean if necessary and spray with a light coating of oil, then pour in the egg mixture over medium-low heat.
Using a spatula, gently lift the edges of the eggs to allow the uncooked liquid to flow underneath until the base is set but the top is still slightly moist.
Spread the sautéed vegetables, crumbled feta cheese, and half of the fresh chives over one half of the omelette.
Carefully fold the other half of the omelette over the filling and let it cook for another 30-60 seconds to melt the cheese.
Slide the omelette onto a plate and garnish with the remaining fresh chives before serving.